My kids love stuffed parathas and I have always seen them overeating whenever I serve them hot parathas and the mother in me is always pleased when my skinny kids overindulge themselves and in winter hot food is all what you want. I also make the stuffed methi/fenugreek parathas in winter which is one of the most popular recipes in my blog.
This paratha is another attempt to introduce the greens in our diet.We all love fenugreek and we adore the potatoes so thought of combining them. While I made the filling the younger one kept poking his nose in the kitchen, he was very happy to see that I mashed the potatoes and added spices to it, he realized that there’s aloo paratha coming his way. He readily went and laid the plates on the table and when he came again in the kitchen to pick up the glasses, he was very upset to see that I mixed greens in the potato filling. I was a little dubious that he might not eat it but then he asked me again, will this taste good? I said yes, this will taste even better. True to what I said, both my kids savored the hot parathas and I had to actually stop my younger one from eating, realizing he might upset his stomach by excessive indulgence.
For Potato-Fenugreek Filling
5-6 medium sized boiled and peeled potatoes
a bunch of fenugreek leaves, washed and chopped
1 tbsp roasted cumin pwd
1/2 tsp garam masala
1 tbsp anardana pwd
1/2 tsp rock salt
salt to taste
to make a paste of
4-5 green chilies
an inch piece ginger
a handful of coriander
3-4 garlic pods
For the dough
about 3 cups whole wheat flour
3 tsp carom seeds
1 tsp salt
water for kneading
oil for shallow frying
and for cooking
Mix all the ingredients under dough and knead a firm dough.
Heat a teaspoon of oil and saute the chopped fenugreek leaves and sprinkle some salt, let the leaves lose water and reduce in volume. Cool it.
Grate the potatoes and add the fenugreek leaves, the paste, garam masala, salt, rock salt, anardana and roasted cumin pwd and make the filling.
Take a large marble size dough and put almost double the volume of filling into it and make a ball.
Roll the paratha using dry flour and then roast it on a hot griddle and then apply a teaspoon of oil on either side and fry the paratha.
Serve hot with yogurt, butter and pickle.