Aloo Methi Stuffed Paratha | Easy Punjabi Style Makai ka Paratha Recipe
Aloo methi stuffed paratha is an gluten free paratha recipe made with makai flour It is a popular variant of stuffed paratha that is prepared mainly in winter. Stuffed makai ka paratha is made from maize flour, potatoes, green methi leaves and very few Indian spices.
Ingredients
For making stuffing
- 1 tbsp mustard oil
- 1 tsp ginger garlic and green chilli paste
- 2 cups finely chopped green methi leaves
- 1 tsp coriander powder
- ¼ tsp red chilli powder
- ½ tsp cumin seeds powder
- ½ tsp dry mango powder
- 1 tsp salt
- 2 medium sized boiled and mashed potatoes
For making dough
- 2 cup makki ka atta
- ½ tsp ajwain
- ½ tsp salt
- Hot water to knead the dough
- Oil for shallow frying
- Dry flour for dusting
Instructions
For making stuffing
- In a pan, heat oil. Add ginger, garlic and green chilli paste. Roast it till its raw smell is gone.
- Now add methi leaves and cook till there is no moisture left.
- Add salt, coriander powder, cumin seeds powder, red chilli powder, and dry mango powder. Mix well. Fry them for few seconds.
- After that, add boiled and mashed potato and mix well. Switch off the flame. Let it cool slightly.
For making dough
- Now in a big vessels take 2 cups makki atta, salt and ajwain, mix and pour hot water on it. Mix well and cover the pan and keep aside for 10-15 minutes.
- After that knead the dough for at least 2-3 minutes till it becomes smooth and soft. Add little more hot water if dough is stiff.
- Now divide the dough into six parts. Take a ball, grease your palms, spread the ball a little and give a shape of little bowl. Add 2-3 tbsp stuffing and gently close the ends. Spread it little with hands.
- Method 1:
- After that sprinkle little dry makki flour on a rolling board and place the stuffed ball there. Spread it around 5-6 inch using hands. Now loosen it with a spatula and transfer it to a hot griddle. Keep the flame on medium.
- First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
- Method 2:
- Take a plastic sheet, grease lightly with oil, place the stuffed ball. Sprinkle few drops of oil over it and cover with plastic sheet. Spread it lightly with your hands.
- Remove from the sheet and transfer to a hot griddle.
- First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
- Make all the parathas in the similar way. Serve them warm with green chilli pickle or curd or raita on the side.
Video
Notes
1. Dough for parathas should be softer than regular chapatti dough.
2. Knead the dough for 2-3 minutes to make it smooth and crack free.
3. Shallow fry parathas on medium flame if you make them on low flame they become hard.
4. For best taste serve them warm.