8. Add
this to the methi leaves and mix again. 9. Add the wheat flour, gram flour and curd.
13. Cook
the prepared parathas on both sides, adding little ghee around the edges, until brown spots start to appear and cooked. 14. Remove and serve with curd and pickle.image via
MethiAlooParatha - Vegan flatbread with Fenugreek leaves + potato. Methi Thepla is my elder kid's favourite, and today I made a twist with the usual Thepla and made a thickish Paratha
Aloo - Potato, Methi -Fenugreek leaves, we have already learned a way of preparing methiparatha, here we will learn to prepare a partha which is a combination of aloo and methi
Aloomethiparatha is a very delicious and healthy paratha made with fenugreek leaves and potatoes and mildly spiced with red chillies, coriander powder and chaat masala
AlooParatha is a popular stuffed paratha recipe from Punjabi cuisine. About the Aloo Stuffing. So, I again go back to living room and continue preparing the paratha
Methi lifts up the flavors of the dishes when combined with vegetables like aloo and matar etc…. Palak Roti Recipe, How To Make Palak Roti | Spinach RotiBeans Curry Recipe,Phalli Ka Salan Moong Dal Dosa RecipeBhindi Masala Curry,Spiced Okra Curry,Bhindi Ka SalanAloo Sabzi Recipe For Chapati, How To Make Aloo Ki Sabzi How To Make Bhindi Fry,Veg Recipes,Okra Fry
And the best one among all of these is undoubtedly this Alooparatha. When I was in Uni, there were days when we survived basically just on stuffed Paratha for days (and Maggie of course
AlooParatha. plump with soft and spicy Aloo mix and crisp-ish on the exterior. For me, Suraj would add a generous helping of finely sliced green chillies because he knew I liked my Paratha to be teekha
I remembered aloomethi my mum makes so I have decided to do it. When I brought methi leaves this weekend for some reason it is smaller than normal size but didn't notice it when I picked up
Cold Winter mornings and 'alooparatha' for breakfast is an unbeatable combination. I have earlier shared the recipe for Mooli parathas ( radish parathas) and would like to quote a few lines from that post "Parathas are slightly thicker than the phulkas and are toasted on a hot tawa with ghee
This time I thought of making nice fagrant gravy with methi and added Aloo/ Potatoes with it. These days I have developed craze of Methi/Fenugreek Vegetable, I get it every week and prepare lot of varieties with it
Cook the parathas & apply oil both sides cook until parathas are golden and cooked through. With a rolling pin, flatten the balls into 1/2″ thick round parathas
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