Methi-Aloo Paratha

Wheat flour 3 cups
Big size boiled and mashed potato 1
Finally chopped 1/2 bunch Fenugreek(methi) leaves
Cumin (jeera) powder 1 tsp
Coriander seed powder 2 tsp
Red chilli powder 2 tsp
Firm or thick curd 3 tbsp.
Chan dal(Bengal Gram)flour 2 tbsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Oil 1 tsp
Ghee
salt to taste
Method

Combine potato, methi leaves, dhania-jeera powder, red chilli powder, curd, besan, turmeric powder, garam masala powder and salt.
Mix well and make a thick paste.
Then add wheat flour. Mix up well.
Apply oil on the palm and knead the mixture very well to make a soft and smooth dough.
Adjust the wheat flour and curd accordingly.( I don't use water)
Making the parathas





Take a chapati board and roll out the dough into thick chapatis.
Heat tawa(roti pan), apply ghee on it.
Cook paratha on both side
Serve hot with ghee, chutney, curd, pickle or sabzi
Carrot Pickles:

Ingredients:

Carrot  250 grams(4 medium size)
Chilli powder 1 tbsp.
Mustard seeds
Hing/ Asafoetida
Lemon juice 2tsp
Oil 2 tsp
Salt to taste



Add chilli powder and salt
Mix  up well.
In a small kadai heat oil ,
Add mustard seeds
When mustard seeds splutter, add  asafoetida.
Cool the oil and then pour over the  carrots.
Now add lemon juice to the carrots and mix everything well.
Note: Adjust chilli powder and salt according to the taste..



click here to see aloo paratha recipe