Leftover Aaloo Ragdaa Methi Paratha.
You can have Leftover Aaloo Ragdaa Methi Paratha using 17 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Leftover Aaloo Ragdaa Methi Paratha
- Prepare 2 cups of Whole Wheat Flour.
- Prepare 2 of Boiled And Mashed Potatoes.
- Prepare 1/2 cup of Boiled And Mashed Dry White Peas (Ragda).
- You need 1/2 cup of Fenugreek Leaves Finely Chopped (Methi).
- You need 1/4 cup of Coriander Leaves Chopped.
- It's 2 of Finely Minced Green Chillies Optional.
- You need 1/2 tsp of Turmeric Powder.
- It's 1/2 tsp of Red Chilli Powder.
- It's 1 tsp of Garam Masala.
- Prepare 1 tsp of Chaat Masala.
- You need 1 tsp of Raw Mango Powder (Aamchur).
- It's 1 tsp of Coriander Powder.
- You need 1/4 tsp of Asafoetida.
- You need 1 tsp of Cumin seeds.
- It's To Taste of Salt.
- You need 2 tsp of Oil.
- Prepare as needed of Homemade Ghee.
Leftover Aaloo Ragdaa Methi Paratha instructions
- To make Leftover Aaloo Ragdaa Methi Paratha, mix together all the ingredients mentioned above except ghee and knead into a semi soft dough without using water..
- If needed add some extra dough, if can be incorporated into the mixture (in case if the dough is too loose)..
- Divide the dough into 8 equal parts and set aside and heat a griddle for roasting the parathas..
- Heat a griddle and roll out one dough ball into a slightly, medium thick circular disc using some flour for dusting..
- Place the rolled out paratha on the griddle and roast on medium heat till tiny bubbles appear on the top surface..
- Apply some ghee on the top and flip and roast on high heat till brown spots appear on the flipped side..
- Apply some ghee on the top, half roasted surface and flip the paratha..
- Roast on high heat, applying some pressure on the edges with a spatula..
- When the flipped side too is roasted, transfer it to a serving plate..
- Serve these delicious Leftover Aaloo Methi Ragda Paratha with chutneys and dips of choice..
