Methi Aloo Paratha- Indian flat bread stuffed with mashed potato, herbs and few spices .
Methi Aloo ka paratha is a popular bread from Punjab.It can be served as a breakfast/ lunch or dinner ,taste great any time.During winter every one loves to have stuff parathas for breakfast and the most popular are – Gobhi ka Paratha, Mooli ka Paratha ,Rajasthani special – Papad Paratha , Moong Daal Ka Paratha etc.
During Winter season when Fresh fenugreek is easily available in the market then these methi aloo parathas are often made for breakfast .The fresh methi leaves are washed and then finely chopped .The leaves are then added in the wheat flour to make the dough.You can also saute the leaves and then add in the potato stuffing ,choice is yours but I prefer adding methi in the dough.
I have seen many girls facing problem in rolling the stuffed parathas ,some times the stuffing came out from the sides of the paratha or the stuffing did not spread evenly in the paratha.The most important thing is the texture of the dough,the paratha dough should be soft then only you can stuff and roll it easily,hard dough cant be stuffed and rolled properly.
The second thing is that how you boil the potatoes .After boiling remove the potatoes from the water,else they will absorb water and become soft and sticky .Best is to stem cook the potatoes or remove them immediately from the pan after boiling. Stuff the dough ball with the stuffing then press it with your fingers to flatten it slightly so the stuffing spread evenly inside and then start rolling gently ,if you press hard while rolling then the stuffing may come out from the sides of the paratha.Do follow these tips and you can easily make stuffed parathas .
If Fresh fenugreek leaves are not available then soak 5 tbsps of kasoori methi / dried feugreek leaves in water for 15 minutes and then squeeze and add in the flour and make the dough.(or add chopped fresh coriander leaves and make the dough ,dhaniya aloo parathas taste equally delicious)