INGREDIENTS
- 300 gms methi, washed and roughly chopped
- 1 cup whole-wheat flour
- 1 cup maida
- ½ cup besan
- 1-2 boiled potatoes
- 1 tsp cumin powder
- 1 tsp salt
- ½ tsp Shilpas Masala Mill Garam Masala
- 1 tsp red chilli flakes
- ¼ tsp turmeric powder
- 1 tsp mango powder
- 3-4 tbsp dahi
- 2 tbsp oil
- Water as needed
INSTRUCTIONS
- Mix everything well and then add little water as needed.
- Knead well to form a medium soft dough.
- Apply oil to the surface, cover and let it rest for 30 minutes.
- Divide into 9-10 dough balls.
- Dip in dry flour and roll out into roti shapes.
- Apply ghee in the centre and then roll it into paratha shapes (triangle or square).
- Heat up a tavaa.
- Add paratha and roast on both sides.
- Add ghee and fry until golden spots appear.
- That’s it, serve your methi aloo parathas hot with chutney and raita.
