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Before you jump to Peas paratha with aloo methi rassewala recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to peas paratha with aloo methi rassewala recipe. You can have peas paratha with aloo methi rassewala using 29 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Peas paratha with aloo methi rassewala:
- Take For dough
- You need 1 cup wheat flour
- Prepare 1/2 cup ghee
- Take to taste Salt
- Provide 1 teaspoon ajwain(carom seeds)
- Get As needed Water for kneading the dough
- Get For making peas stuffing
- Get 1 cup peas
- Take 1/2 inch ginger
- Take 1-2 green chilli chopped
- Get 1 teaspoon sugar
- Use 1/2 teaspoon red chilli powder
- Provide 1/2 teaspoon garam masala powder
- You need 1/2 teaspoon Amchur(dry mango) powder
- Use 1 teaspoon oil
- Get to taste Salt
- You need For aloomethi rassewala
- Take 3-4 boiled potatoes finely chopped
- Prepare 1 inch ginger
- Prepare 1-2 green chilli
- Prepare to taste Black salt/regular salt
- Prepare 1/3 cup kasuri methi
- Get 1/2 teaspoon red chilli powder
- You need 1/2 teaspoon garam masala powder
- Use 1 teaspoon amchur( dry mango) powder
- Get 1 teaspoon jeera/ Cumin seeds
- You need 2 pinch asafoetida
- Take 2 tablespoon oil
- Prepare 2 glasses water
Steps to make Peas paratha with aloo methi rassewala:
- For kneading dough: Take a bowl add wheat flour,ghee,salt,ajwain. Mix it well using both the hands wrists.Now slowly and gradually add water and knead the dough. Cover it properly and keep it aside for half an hour.
- For making peas stuffing : Add peas,ginger,green chilli, salt,garam masala,sugar,amchur powder, bhuna jeera powder and grind it coarsely. Take a pan or kadhai add oil,as it heats add grinded stuff and saute it for 3 to 4 minutes continuously stirring. Be careful that it doesn't sticks with bottom. Once done remove from the heat. Peas stuffing is ready for making paratha.
- For making paratha:Take a portion of dough little more than that of chapati. Now with the help of rolling pin roll the dough to a disc size and shaped.Use dry flour for rolling as required. Then take one portion of peas stuff for stuffing in the center and seal it tightly taking all the sides.
- With a palm flattened the dough.,take a dry flour then start rolling the dough to a size little bigger than chapati. Take a tawa,heat it on low flame,add ghee,as it heats well. Place the paratha on tawa. Cook paratha on both the sides till turns golden brown in colour. Applying ghee on both the sides as required. Same way make rest of the parathas
- For aloomethi rassewala Take a kadhai,add oil,as it heats add jeera.Once it crackle add asafoetida. Add crushed ginger and green chilli. Saute for a minute. Then add potatoes. Add kasuri methi crushed with both the hands wrists.Mix it all well.
- Then add red chilli powder,garammasala, salt. Stir and mix nicely. Add water and cook it on low heat. Cover it and in between check and stir. Mash few potatoes as it thickens the gravy.
- The water will start bubbling. Now add amchur powder and mix nicely.
- In the end adjust salt and consistency. It's ready to be served hot.
JOWAR ALOO METHI PARATHA - जोवर आलू मेथी पराठा. They are health, filling and provide you enough calories to keep you going throughout the day. Try this Methi Aloo Paratha recipe made with fenugreek leaves, potatoes and curd. Methi Aloo Paratha- Indian flat bread stuffed with mashed potato, fresh fenugreek leaves herbs and few spices. Methi Aloo paratha is a popular bread from Punjab.
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