Methi Aloo Paratha

PrePreparation

Knead a soft dough using 3.5 tbsp wheat flour and water as required. Cover and keep aside.

Preparation

To make the stuffing in a bowl, add 2 tbsp chopped methi leaves, 4 tbsp boiled chopped potato, 1/4 tsp salt, 1/8 tsp ginger garlic paste, 1/8 tsp haldi, 1/8 tsp red chilli powder, 1/8 tsp dry mango powder, mix and mash all ingredients.

Divide the dough into equal parts, flatten them, and roll each into a round paratha.

Place the filling in the center, seal the edges, and roll again gently.

Heat a nonstick tawa, and evenly roast the paratha with 1.5 tsp ghee on both sides.

Serve hot.