Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, leftover aaloo ragdaa methi paratha. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Methi paratha recipe with step by step photos. Methi paratha is a healthy and tasty whole wheat flatbread made with fenugreek leaves. Methi paratha is a quick and healthy breakfast or a side accompaniment to any curry or sabzi.
Leftover Aaloo Ragdaa Methi Paratha is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Leftover Aaloo Ragdaa Methi Paratha is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook leftover aaloo ragdaa methi paratha using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Aaloo Ragdaa Methi Paratha:
- Get Whole Wheat Flour
- Get Boiled And Mashed Potatoes
- Prepare Boiled And Mashed Dry White Peas (Ragda)
- Prepare Fenugreek Leaves Finely Chopped (Methi)
- Make ready Coriander Leaves Chopped
- Make ready Finely Minced Green Chillies Optional
- Prepare Turmeric Powder
- Get Red Chilli Powder
- Prepare Garam Masala
- Take Chaat Masala
- Get Raw Mango Powder (Aamchur)
- Take Coriander Powder
- Prepare Asafoetida
- Take Cumin seeds
- Make ready Salt
- Make ready Oil
- Take Homemade Ghee
Leftover dal is combined with wheat flour, spices and cooked over hot griddle to make this everyday breakfast. Paratha is a common term used for Indian flat-bread prepared with wheat flour and dal ka paratha means Indian flat-bread prepared with leftover lentils. Leftover Khichdi Paratha Recipe: Its been a long time since I published any recipe! I have taken up a full time job so I was not able to experiment recipes and share with you all.
Instructions to make Leftover Aaloo Ragdaa Methi Paratha:
- To make Leftover Aaloo Ragdaa Methi Paratha, mix together all the ingredients mentioned above except ghee and knead into a semi soft dough without using water.
- If needed add some extra dough, if can be incorporated into the mixture (in case if the dough is too loose).
- Divide the dough into 8 equal parts and set aside and heat a griddle for roasting the parathas.
- Heat a griddle and roll out one dough ball into a slightly, medium thick circular disc using some flour for dusting.
- Place the rolled out paratha on the griddle and roast on medium heat till tiny bubbles appear on the top surface.
- Apply some ghee on the top and flip and roast on high heat till brown spots appear on the flipped side.
- Apply some ghee on the top, half roasted surface and flip the paratha.
- Roast on high heat, applying some pressure on the edges with a spatula.
- When the flipped side too is roasted, transfer it to a serving plate.
- Serve these delicious Leftover Aaloo Methi Ragda Paratha with chutneys and dips of choice.
But this year I have made up my mind and I will post new recipes for my lovely viewers. Extremely popular with North Indians, these Aaloo Paratha are best eaten with chilled yogurt and your favorite pickle or chutney. Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. Methi or Fenugreek is used in many Indian recipes as a spice, vegetable or a herb.
So that is going to wrap this up for this special food leftover aaloo ragdaa methi paratha recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
