Peas paratha with aloo methi rassewala. Aloo methi paratha is one of the healthy paratha i make for quick lunch or dinner. Served with just curd or chutney they taste great and Aloo methi paratha recipe - easy kids lunch box idea. Kneading flour to a soft pliable dough with just enough water is crucial, to.

This video is about Aloo Methi Green Peas Paratha, Simple recipe, We can serve with any gravy. Friends please do try this aloo methi green peas paratha at. Methi Aloo Paratha- Indian flat bread stuffed with mashed potato, fresh fenugreek leaves herbs and few spices. You can have Peas paratha with aloo methi rassewala using 29 ingredients and 8 steps. Here is how you cook it.

Ingredients of Peas paratha with aloo methi rassewala

It's of For dough.
Prepare 1 cup of wheat flour.
You need 1/2 cup of ghee.
You need to taste of Salt.
It's 1 teaspoon of ajwain(carom seeds).
It's As needed of Water for kneading the dough.
Prepare of For making peas stuffing.
You need 1 cup of peas.
Prepare 1/2 inch of ginger.
It's 1-2 of green chilli chopped.
You need 1 teaspoon of sugar.
It's 1/2 teaspoon of red chilli powder.
It's 1/2 teaspoon of garam masala powder.
Prepare 1/2 teaspoon of Amchur(dry mango) powder.
Prepare 1 teaspoon of oil.
You need to taste of Salt.
You need of For aloomethi rassewala.
It's 3-4 of boiled potatoes finely chopped.
Prepare 1 inch of ginger.
You need 1-2 of green chilli.
Prepare to taste of Black salt/regular salt.
You need 1/3 cup of kasuri methi.
You need 1/2 teaspoon of red chilli powder.
You need 1/2 teaspoon of garam masala powder.
It's 1 teaspoon of amchur( dry mango) powder.
It's 1 teaspoon of jeera/ Cumin seeds.
You need 2 pinch of asafoetida.
You need 2 tablespoon of oil.
It's 2 glasses of water.

Methi Aloo paratha is a popular bread from Punjab. It can be served as a breakfast/ lunch or dinner ,taste great any time. During winter every one loves to. Try this Methi Aloo Paratha recipe made with fenugreek leaves, potatoes and curd.

Peas paratha with aloo methi rassewala step by step

For kneading dough: Take a bowl add wheat flour,ghee,salt,ajwain. Mix it well using both the hands wrists.Now slowly and gradually add water and knead the dough. Cover it properly and keep it aside for half an hour..
For making peas stuffing : Add peas,ginger,green chilli, salt,garam masala,sugar,amchur powder, bhuna jeera powder and grind it coarsely. Take a pan or kadhai add oil,as it heats add grinded stuff and saute it for 3 to 4 minutes continuously stirring. Be careful that it doesn't sticks with bottom. Once done remove from the heat. Peas stuffing is ready for making paratha..
For making paratha:Take a portion of dough little more than that of chapati. Now with the help of rolling pin roll the dough to a disc size and shaped.Use dry flour for rolling as required. Then take one portion of peas stuff for stuffing in the center and seal it tightly taking all the sides..
With a palm flattened the dough.,take a dry flour then start rolling the dough to a size little bigger than chapati. Take a tawa,heat it on low flame,add ghee,as it heats well. Place the paratha on tawa. Cook paratha on both the sides till turns golden brown in colour. Applying ghee on both the sides as required. Same way make rest of the parathas.
For aloomethi rassewala Take a kadhai,add oil,as it heats add jeera.Once it crackle add asafoetida. Add crushed ginger and green chilli. Saute for a minute. Then add potatoes. Add kasuri methi crushed with both the hands wrists.Mix it all well..
Then add red chilli powder,garammasala, salt. Stir and mix nicely. Add water and cook it on low heat. Cover it and in between check and stir. Mash few potatoes as it thickens the gravy..
The water will start bubbling. Now add amchur powder and mix nicely..
In the end adjust salt and consistency. It's ready to be served hot..

Serve them with any pickle or dip of your choice. Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha. Methi leaves or fenugreek leaves are very nutritious. It is full of Iron and so one should include it in their diet at least once a week.