Friday, July 12, 2019

Aaloo Kasuri Methi Stuffed Paratha Topped with Methamba

Aaloo Kasuri Methi Stuffed Paratha Topped with Methamba 

Aaloo Kasuri Methi Stuffed Paratha

For the outer covering 

  • Whole wheat flour -2 cup's 
  • Water as needed to knead to a soft dough
  • Oil -2 tsp 
  • Salt to taste .

For the stuffing 

  • Potatoes -3 
  • Oil - 2 tsp 
  • Mustard seeds -1/2 tsp 
  • Saunf / Fennel seeds -1/2 tsp ( if u dont like the taste of saunf, u can add zeera /Cumin seeds instead ) 
  • Hing /Asafoetida - 2 pinch 
  • Curry leaves - 1 sprig , finely chopped 
  • Green chilly - 2, finely chopped 
  • Onion - 1 , finely chopped 
  • Turmeric powder-1/4 th tsp
  • Red chilly powder-1/2 tsp 
  • Kasuri methi/Dried Methi leaves  crushed -1 tblsp 
  • Lime juice - 1 tsp 
  • Salt to taste . 


For outer covering 
In a bowl add wheat flour ,  salt, oil , water litle by little and prepare a soft dough . Keep aside for 1/2 an hour under moist cloth  

Pressure cook potatoes .Cool , peel n mash the potatoes well .

For stuffing 
In a kadai add oil, splutter mustard seeds , add  hing , saunf , add finely chopped curry leaves n then add finely chopped green chilly , stir for few seconds . Add finely chopped onion n saute till transparent .. add salt , turmeric powder , n red chilly powder then add the well mashed potatoes n crushed kasuri methi n stir for few seconds . Switch off the gas n add lime juice ... mix well n allow  it to cool 

To make paratha 
Take small portion of the dough and flatten into a disc, place a tablespoon of the filling in the center of the disc and pinch the sides together around the filing and roll out as chapathis but with a thickness . Roast on both sides on hot tawa ,smeared with ghee . 

Methamba ... Sweet, Sour n Spicy Raw Mango Delicacy 
  • Raw Mango - 1 , i used Thotapuri variety 
  • Oil - 1 tblsp
  • Mustard seeds - 1 tsp
  • Cumin Seeds -1/2 tsp
  • Methi /Fenugreek seeds - 1 tsp
  • Hing /Asafoetida - 2 pinch
  • Red chilly powder- 2 tsp , increase or decrease as per the spice , i used Kashmiri laal
  • Turmeric Powder - 1/4 th tsp
  • Jaggery - 1/2 cup ( i used organic powdered )
  • Salt to taste

Wash raw mango n pat it dry as no moisture retains , peel it and cut it into big pieces. 

Add oil in a kadai , splutter  mustard seeds , then add cumin seeds n methi seeds n roast for few seconds .n then add hing , stir again for a second . Add turmeric n red chilly powder , salt n add peeled chopped raw mango pieces , mix well ..Cover n cook on medium flame adding very little water  , stir in between , when raw mango pieces is 3/4 th  cooked add jaggery powder n cook for about 5 mts . Cool n store in air tight jar 

 It remains good for about 1 to 2 weeks

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