Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, leftover aaloo ragdaa methi paratha. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Leftover Aaloo Ragdaa Methi Paratha is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Leftover Aaloo Ragdaa Methi Paratha is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. You can have leftover aaloo ragdaa methi paratha using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Leftover Aaloo Ragdaa Methi Paratha:
- Make ready Whole Wheat Flour
- Take Boiled And Mashed Potatoes
- Prepare Boiled And Mashed Dry White Peas (Ragda)
- Take Fenugreek Leaves Finely Chopped (Methi)
- Prepare Coriander Leaves Chopped
- Make ready Finely Minced Green Chillies Optional
- Take Turmeric Powder
- Get Red Chilli Powder
- Make ready Garam Masala
- Make ready Chaat Masala
- Take Raw Mango Powder (Aamchur)
- Get Coriander Powder
- Make ready Asafoetida
- Make ready Cumin seeds
- Take 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.
Steps 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’s going to wrap it up for this special food leftover aaloo ragdaa methi paratha recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
