Yesterday I dropped a message on facebook to get myself out of confusion what to post next!!! Now I have received majority of comments saying ‘Sizzler’ but as Tulsi (my sister-in-law) and Ruchita (a school buddy) wants to make some healthy, nutritious paratha for their super-kids (Aadi n Nairit respectively) and I can’t miss to post it on time…
Now if I talk about kids, they’re fussy eater most of the times! Including healthy elements in their meals some or the other way is a must thing to do for mums… But as far as I know, they love potatoes in any form (I loved it as a kid)! Then why not to add some leafy greens along with a touch of potatoes to make parathas full of fiber, yet kids-friendly??!!!
I really have never talked to Ruchita on this matter, but I know about Aadi… He loves Thepla/Paratha anything that comes with fenugreek leaves and he doesn’t much eat plain ones! See the choice he makes at the age of 1 :P I’m sure Nairit must be the same… Here is something that I’m sure, will suit their taste-buds – “Aloo-Methi Paratha” :)
2 cups Whole Wheat Flour
1/2 cup Curd
Lukewarm water, as required
Salt, to taste
1 Boiled Potato
1/2 cup Fenugreek Leaves, chopped
2 tbsp Coriander Leaves, chopped
1/2 tsp Roasted Cumin Powder
1/2 tsp Amchoor Powder
Salt, to taste
STEPS TO FOLLOW:
- Mix whole wheat flour with salt and curd in a big mixing bowl and knead a soft dough by adding water as required.
- Cover with a cling wrap or lid and let it rest for 10-15 mins.
- Mash the potatoes in another bowl and add all other ingredients of stuffing in it.
- Mix everything well.
- Divide the dough as well as stuffing in 8 equal balls.
- Roll out a dough-ball of puri-size and put one stuffing-ball in center. Cover from all sides like we do for kachori and flatten it a little.
- Roll out again to make around 6″-7″ in diameter. (Use wheat flour for dusting as and when required)
- Roast it on flat griddle using ghee (clarified butter) on both the sides, until you find golden brown spots on it.
- Serve your kids with a bowl of yogurt!
- Try keeping spices to minimum if you’re cooking specially for your kids!
- I have used curd while kneading dough in order to keep parathas soft in texture :)
- Eliminate using amchoor if kids don’t prefer tangy taste.
Linking this recipe to Pari’s Only Paratha & Flatbreads Event hosted by Rafee’s Big Sweet Tooth :)
So perfectly done and looks yummy too :-) You making me hungry
They look perfect ..Great job :)
Tulsi is such a cute name!
yummyyy parathaaas ;) pass me :P
They look lovely!!! Is than an alternative I could use for the curd?
Alu paratha are my favourite . I haven’t used yogurt for binding the dough. This must make them lovely and soft . . I will add methi to it next time .
Yogurt works great, MeenaJi :) I recently started using it for all stuffed parathas!!!