Delicious Vegetarian: November 2009

I am kind of a picky eater when it comes to some greens. If not eating greens was an option, I wonder how many people would actually eat them. But if you can use greens to make something so delicious and tasty, you would definitely eat them :) I simply love aloo- methi(potato-fenugreek) parathas for this reason. You can eat them for breakfast, lunch, brunch, and even dinner. The stuffing can be made ahead of time. You can also make a little extra stuffing and may be use it again within 3/4 days for a hearty and healthy breakfast. So here is the recipe.

For the stuffing you need-
4 medium potatoes - boiled, peeled and mashed/ grated
1 bunch of methi (fenugreek leaves) coarsely chopped or 1 cup frozen methi(you can also use kasuri methi which is dried fenugreek leaves)
5/6 green chillies paste or finely chopped(more or less as per your taste)
Juice of one fresh lemon or less depending upon your taste
1 Tsp sugar
1/4 Tsp Ginger-garlic paste
Salt to taste
For tempering-
1/2 Tsp oil
1/4 Tsp mustard seeds
A pinch of asafoetida
A pinch of turmeric

In a pan add some oil and make tempering. Add chopped methi and saute it for a minute or two. Take the pan off heat and add mashed/grated potatoes, green chillies, ginger-garlic paste, lemon juice, sugar and salt. Mix it well. The stuffing will look like this -

For making the dough take some whole wheat flour and add to it a pinch of salt and a couple of pinches of turmeric. Add water and mix well until a soft ball is formed. Add some oil and kneed the dough properly. To make parathas, take a small ball of dough and roll it with the help of a rolling pin. Put the stuffing at the center and close all sides like you would do with a dumpling. Take some flour and roll out the paratha. It will look like this-

Now place it on a tawa and cook both sides until they are done. Paratha will become golden brown when done. When you flip it, add some oil on paratha. Your paratha is ready to eat.