Methi, Aloo Pocket Parathas/Fenugreek Leaves, Potato Pocket Parathas

If you want to make a different parathas from the usual one, then take a look at this pocket parathas. This parathas are quite easier to make and i stuffed them with a simple potato and fenugreek leaves masala. This pocket parathas makes an excellent breakfast,lunch and dinner as well. You doesnt even need any side dish to have this parathas as they are sufficiently stuffed with aloo,methi masala. Quite a different one from the usual stuffed parathas rite. I enjoyed making this pocket parathas and kids enjoyed thoroughly eventhough chopped fenugreek leaves are added in the stuffing.

Am running my last week of blogging marathon with Methi dishes as theme, after a lipsmacking sabji with rajma,potato and kasuri methi my today's post goes to this beautiful pocket parathas. Trust me, kids will definitely love this pocket parathas than the usual stuffed parathas, as this pocket parathas sounds quite easier to carry in their lunch box. Try to make this pocket parathas with different stuffing and feed anyone at home easily. Just you can make this pocket parathas simply with your favourite filling or with leftover stir fries or thick curries.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

2cups Whole wheat flour
Warm water
1tbsp Oil
Salt

For stuffing:
3nos Potatoes (cooked & mashed)
1/2cup Fenugreek leaves (chopped)
2nos Green chillies(chopped)
1tsp Garam masala powder
1/2tsp Amchur powder
Salt
Oil

Take the wheat flour,oil and salt together in a bowl,add the warm water and knead everything as a stiff and smooth dough,keep aside for half an hour..

Heat few drops of oil and saute the chopped fenugreek leaves until they shrinks a bit.

Take the cooked and mashed potatoes,sauteed fenugreek leaves,chopped green chillies,garam masala powder,amchur powder and salt, mix everything well and keep aside..

Make medium sized balls from the dough.

Flatten them as parathas with the rolling pin.

Spread a little more than 1/4 cup of the filling on one half of the paratha, leaving about 1/4 inch border around the rim.

Fold the dough in half over the filling and press to seal the edges.

Heat a tawa, drop this methi & aloo pocket paratha over the hot tawa, drizzle few drops of oil.

Cook on both sides until the paratha gets well cooked..