Aloo Methi Paneer Parathas

Methi is one of my favorite greens. I love its flavor and aroma. The addition of a spoonful of dried methi leaves (kasoori methi) takes a dish to a completely new level, be it roits, sabjis or dals. Whenever possible I try to grow methi in small kitchen pots. By far, methi greens are one of the plants that grown really very easily. They really don’t require much tending. Just a little sunlight and water and your home grown methi leaves would be ready to use within 10 days of sowing the seeds.

Today’s recipe is a simple but healthy dish. It is perfect for your kid’s lunch box, or for a filling breakfast. Or you could have it for dinner as well.

What you’ll need

1. Potatoes – 1 Medium, boiled and mashed
2. Methi Leaves – 1 Cup, tightly packed
3. Paneer – ½ cup, grated
4. Green chilies – 1, finely chopped
5. Amchur Powder – ½ tsp
6. Garam Masala Powder – ½ tsp
7. Salt to taste
8. Oil – 2 tsp
9. Cumin Seeds – 1 tsp

For the dough

1. Wheat Flour – 1 cup + a little extra for dusting
2. Oil – 1 tbsp
3. Salt to taste
4. Water for kneading

Method

1. Take wheat flour in a wide vessel, add salt to taste. Mix well.
2. Add the oil and rub well. Now add water little by little and knead into soft and pliable dough.
3. The dough shouldn’t be too hard neither sticky, else the parathas won’t come out properly.
4. Cover and keep aside for 20 minutes.
5. For the filling
6. Heat a kadai with about 2 tsp of oil. Add cumin seeds.
7. Now add the green chillies and sauté for 30 secs.
8. Not add the washed and cleaned methi leaves and fry till the leaves have wilted and the moisture has evaporated.
9. Now add the mashed potatoes and grated paneer. Mix everything very well without any lumps.
10. Add salt, garam masala powder and amchur powder. Mix again.
11. Remove from heat and allow to cool.
12. For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. 
13. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.

Delicious hot parathas are ready to eat. Serve with pickle and fresh yogurt.


Linking this to EP Series - Fenugreek and Green Chillies happening here.


Also linking to Let's Cook - Bread


Also to Spotlight - Rice/Roti/Pulao/Puri