STUFFED PARATHA - METHI PARATHA

Stuffed parathas are popular as breakfast item among the Punjabis. They have become an enjoyable lunch / dinner item in many Indian homes. They are easy to make and filling and wholesome too - the best way to make vegetables make their way imperceptibly to the tiny tummies of toddlers who don’t enjoy picking up veggies from their plates and relishing them. It is a great item for packed lunch, though it has to be admitted that they taste their best when enjoyed piping hot!

There are many popular varieties of stuffed parathas – methi (fenugreek leaves) paratha, aloo (potato) paratha, gobi (cauliflower) paratha, mooli (radish). There are innovative modifications too – paneer / peas / moong / dal parathas.

I prepare two varieties of methi paratha – the first one is with a small quantity of raw methi leaves, the second with one portion of aloo-methi sabji.

Methi paratha – 1^st type

If you have just ¼ of a methi leaves bunch, you can make this type of methi paratha.

Makes 4 parathas

Ingredients

1. Methi leaves – 6 heaped tbsp
2. Coriander leaves (chopped) – 4 heaped tbsp
3. Ginger – ¼” piece (chopped fine)
4. Wheat flour – 6 tbsp
5. Besan (gram flour) – 2 tbsp
6. Turmeric powder – ½ tsp
7. Red chilli powder – ½ tsp
8. Coriander powder – 1 tsp
9. Cumin powder – ½ tsp
10. Ova seeds – a pinch
11. Salt to taste
12. Oil – 1- 1 ½ tbsp

Method

1. Clean the methi leaves and coriander leaves, chop and wash well and leave in a colander for an hour.
2. Mix the wheat flour, besan, methi and coriander leaves, chopped ginger,turmeric, red chilli, coriander and cumin powders and salt and ova seeds and mix well.
3. Add oil and mix well.
4. Add water little by little and make a stiff dough and set aside for at least 20 minutes.
5. Heat a tava and put the rolled paratha on it.
6. After a minute, turn it.
7. After another minute, flip it again and spread ghee / butter / oil and flip it again. 
8. Spread ghee on the second side too and cook till both sides are done.
9. Serve hot with curd / ketchup / green chutney / butter.

Tips

1. If you have a little methi leaves (not an entire bunch), you can prepare this type of methi paratha.
2. If you don’t have methi but only coriander leaves, go ahead and make parathas with coriander leaves alone.
3. If methi leaves are not available, you may use a couple of tbsp of kasoori methi soaked in water for 30 minutes – but the taste won’t be the same!
4. You can make this variety of methi paratha with frozen methi too - take out a lump of frozen methi and thaw it by putting it in the microwave for a few seconds. Squeeze out the water and use it to make the dough.

Methi paratha – Type 2

You can use a portion of your aloo-methi sabji to make soft and yummy methi parathas.

                        

                    

Makes 4 parathas

Ingredients

1. Aloo methi sabji – 5-6 heaped tbsp
2. Wheat flour – 5-6 heaped tbsp
3. Salt – a pinch (optional)

Method

1. Mash the potatoes of the methi sabji.
2. Add wheat flour and a pinch of salt if needed and mix well. 
3. Sprinkle a little water if necessary and knead into a soft dough.
4. Set aside for at least 20 minutes.
5. Roll into round paratha.
6. Heat a tava and put the paratha on it.
7. After a minute, turn it.
8. After another minute, flip it again and spread ghee / butter / oil and flip it again. 
9. Spread ghee on the second side too and cook till both sides are done.
10. Serve hot with curd / ketchup / green chutney / butter.

Tips

1. This type of methi paratha can be made with frozen methi too - first making aloo-methi sabji.
2. Parathas can be made with aloo-gobi / cabbage-aloo sabji too.
3. Parathas can be made with thick dal in a similar manner.
4. Such parathas are a boon to mothers who have trouble getting their kids to eat vegetables / dal.  

© Copyright 2011. Brinda Balasubramonian.