For the final day of cooking Methi Dishes under BM#50, I decided to opt for a paratha that has methi stuffed into it. Of course after eating those gotas and in general knowing the methi leaves will be bitter, I wanted to pair it wiht something that will mask the bitterness. Potatoes were natural choice, both for binding and the taste.
For a spud that’s quite tasteless, it adds so much when paired with something else. Do I take an anology on this? Or rather thinking about what my thoughts were exactly during the time I cooked up this meal, is hard to recollect right now. It’s because things have changed. While previously I used to manage cooking all new dishes during weekdays, sometimes even just before leaving for work, things have somehow become so hectic.
Now the weekday menu is always simple, regular dishes, no time to even look at a book or even discuss a new dish. I still have my foodie talk with Athamma. Our usual chatting time is either when I just land at home from work, when nobody is around or during our chapati making time. As I roll them, she makes the chapatis, and finds it the most apt time to get an uninterrupted our time, to discuss dishes. She recollects what she saw in the TV during the day. Mostly it will either be annoyed response on how the TV Chef cooked or some amazed reaction, when she elaborates on how it was cooked and how she wants me to make it right away.
The other day when I got back home, I was hearing repeat comments from my kids about something that Athamma had made. I didn’t seriously give attention to what they were saying then. While we were making chapatis, Konda mentioned again how delicous those kati rolls were, did I realize that I seem to have missed out their conversation.
Athamma then went on to tell me how she was inspired to enter the kitchen right then and make the paneer kati rolls for the kids. Konda was saying it was amazing and when I asked her how she made, she said she forgot how she did! Konda was so upset on hearing it and shortly Peddu comes and asks me some very puzzling culinary questions. I realized again that this was related to the Kati roll adventure. Unfortunately Athamma has forgotten how she made. Looks like I will have to search for it now.
So all that talk about stuffed parathas and kati rolls, I thought this stuffed Methi Aloo paratha will make a great choice.
Methi Aloo Stuffed Paratha
For the Paratha layer
Wheat flour – 2 cups
Salt to taste
Water to knead
Thick curds – 2 tbsp
Ajwain – 1/4 tsp
For the Methi Aloo Stuffing
Methi leaves – 1 cup
Aloo – 2 medium
Salt to taste
Red chili powder -1 tsp
Turmeric powder a pinch
Garam masala – 1/4 tsp
Amchur/ Dry Mango powder – 1/4 tsp
Roasted Cumin powder – 1/4 tsp
Oil – 2 tsp
How to make the Methi Aloo Stuffed Paratha
For the Paratha Layer
In a wide bowl, take the wheat flour, salt, curds and ajwain. Mix everything well. Slowly add water and knead to a stiff dough. Rest it for 10 mins.
For the Methi Aloo stuffing
MW slashed potatoes for 6 mins. Soak in water and peel.
Wash and pick the methi leaves. Then heat a non stick pan with oil, add the methi leaves and all the spices. Cook till the methi leaves becomes dry and all water evaporates almost.
Remove to a bowl, add mashed potatoes and mix everything together to a thick dough. Let it rest for 5 mins.
To make the stuffed paratha
Pinch out equal ball of the dough and the stuffing.
Flatten on the sides of the dough, place the stuffing ball in the center and completely cover with all sides.
Roll in flour and gently roll out parathas.
heat a tawa and grease with oil. Cook the paratha on hot tawa on both sides.
Once done, romove and dab some butter on top.
Serve with curds and pickle
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM