Methi Alu Parantha

Paranthas make for a filling and comforting meals. With a bowl of Curd and some pickle along their side, paranthas are very much relished by Abbas and I. My initial attempts at making them were super duper failures. As I would have the stuffing ooze out from all poosible nooks and corners of my paranthas. It would seem as though I was doing everything right but the outcome would turn out to be a disaster. In situations like these, marketing skills of Ma surface. She has the capability to promote anything under the sun but they never get sold. Even when it's obvious that something is not good, she would sing praises to cover the loop holes. Coz she is a kind of person who can never speak ill about anyone in front of them (Behind their back is something else). I, on the other hand pass honest (at times, nasty) comments whether you like it or not. I know it's not good always but I can't help it. That's the way I'm made!!!

There is this small outlet in my office cafeteria that has an open kitchen and sells paranthas. I would daily go there and order paranthas and watch them being made. They would make huge sized balls out of the dough, flatten them and place the stuffing, make pleats and cover the stuffing with the uncovered part of the dough. What I was doing wrong till then was I would make small balls and put lots of stuffing inside. Another thing I rectified was that I now saute the stuffing lighlty in a Kadai so that there is no moisture content in it. I have given a pictorial for people like me to overcome this parantha making barrier. Hope it helps!

Ingredients:

For the dough:

Wheat flour

Salt

Water

For the stuffing:

Fenugreek leaves - 1 cup (optional)

Onion - 1 medium finely chopped

Tomato kethcup - 1 tbsp

Potatoes - 2-3, boiled and mashed

Salt to taste

Red chilli powder - to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Oil - 1 tbsp

Method:

1. Knead the wheat flour, salt and water together to make a soft but firm dough. Keep aside covered.

2. Heat oil in a pan. Add fenugreek leaves and saute till they turn crisp. Add onion and saute till they are transparent. Add tomato ketchup, all spice powders, salt and mashed potatoes. Keep stirring to combine well. The mixture must be dry and not watery.

3. Make a huge ball from the kneaded dough, flatten it digging the centre a bit. Place a ball of stuffing in the centre. Rest of the dough has to be pleated to cover the stuffing on top. Roll this ball in wheat flour and delicately roll it using a rolling pin. No need to apply pressure. Lightly rolling is sufficient.

4. Fry on a tawa applying oil on both sides. Make sure both sides are cooked well.

5. Serve hot with curd and pickle or with any curry of your choice.

Stuffing:

Flattened ball with stuffing placed in the centre

Making pleats and covering the stuffing

Ball with stuffing secured inside

Delicately rolled

Roasted on a tawa