Boil, peel and mash potatoes and keep aside. Methi Thepla is my elder kid's favourite, and today I made a twist with the usual Thepla and made a thickish Paratha
It’s a scrumptious and mouth-watering paratha packed with absolutely delicious ingredients like boiled and shredded potatoes (aloo), fresh whole methi leaves (fenegreek), finely chopped fresh green garlic, finely chopped onions, cumin seeds, powdered spices, fresh coriander mixed and stuffed into kneaded whole wheat dough (atta) and cooked till nice and golden brown on both sides speared with butter (makhan)
Serve it with curd and pickle or with a preferred sidedish. Cook the prepared parathas on both sides, adding little ghee around the edges, until brown spots start to appear and cooked
Serve hot with any sidedish. If you like this blog, subscribe with your email address and like us on facebook in the side bar to get instant updates on the posts
Cook them using some ghee on both sides until golden brown and slightly crisp. This is a great dish to serve for breakfast, in the lunchbox or for dinner
Roast it on tava/griddle using a little oil on both sides. When I was in my second year of MBA, I lived as a paying guest with a very affectionate Gujarati lady in Bombay who made some delectable food
Similarly fry the rest of the parathas and then serve with any sidedish of your choice. This MethiParatha Recipe will accept any chutney, Pickle, Raitha as its sidedish
Set aside. Serve hot with yogurt, mint chutney, achaar or any dish of your choice. The aloo methiparatha recipe is a very simple and basic recipe with the most basic ingredients and method
Remove and brush with melted butter on one side and serve. Flip it again and cook on both sides till the methiparatha gets cooked well and golden brown spots appear
