Did you know that you can use any left over dry curry to make a paratha?
Now, there is one way of using left over dal also. Mix atta in dal without using extra water.
If you are health conscious and you prepare parathas for immediate consumption then you may use vegetable oil but if you carry in lunch box then use ghee to keep them soft.
Here is a recipe of mouth watering alu methi paratha.
2 cups whole wheat flour
1 tsp ghee
Salt to taste
2 boiled potatoes peeled and mashed
1 cup chopped fresh methi leaves
[Alternately you may use dried methi leaves readily available in market]
3 green chilly
1/2 tsp amchur powder
Pinch of haldi
1 heaped tsp coarsely crushed garlic
1 tsp jeera
Salt to taste
1 tsp ghee/oil
oil/ghee for frying
For dough, mix all dry ingredients and knead the dough with water, ghee. Make soft dough and cover with moist muslin cloth and keep aside for 30 minutes.
In a frying pan, add ghee and heat it.
Add jeera, crushed garlic and fry for few seconds.
Put methi and alu mash and cook on medium flame for 4 minutes.
Add amchur powder and salt and mix well.
Turn off the flame and cover the pan with lid and let it cool down.
Make balls from dough and make stuffing balls twice the size of dough balls.
Make yummy parathas!
Tips for soft parathas
- Always fry paratha with ghee if you wish to retain their softness when carrying in lunch box.
- Wrapping in aluminium foil helps keep parathas soft , specially in air conditioned environment. It will not keep them hot but definitely soft.
- Apply oil/ghee only after paratha has started to turn a little brown on both sides.
- If you wish to use extra stuffing without the hassle of containing it inside the paratha, you can make two small balls,roll each one into thick enough rounds and put stuffing in between both. Seal the ends of the both rounds. Do not use lot of pressure while rolling.
If you have more tips/feedback, would love to hear from you.
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