Methi Allu Makki da Paratha with Potato Pudina dip

Prep Time : 20  minutes

Cook time : 40-45 minutes

Serve : 2

Level Of Cooking : Medium

Taste : Mild

Ingredients:

For Paratha:

1cup fenugreek (Methi) leafy vegetable

3 Boiled potatoes

1 Tsp Cumin (Jeera) powder

2 Tsp Red chilli powder

½ cup Wheat flour

½ cup Maize flour (Makki ka atta)

½ Tsp Chat Masala

2 Tsp oil

½ cup water for kneading as required

Oil or ghee for roasting

7 – 8 Garlic cloves finely chopped

Salt

For Potato Pudina Dip:

1 cup Mint (Pudina) leaves

1 cup Coriander leaves

2 Boiled potatoes

1 cup Curd

1 Tsp Coriander powder

Pinch of Asafoetida (hing)

Salt

Method:

 Step 1

            Wash the methi leaves well and chop finely and keep aside

            In a bowl or parat mix the wheat flour, maize flour and salt.

            Mash the potatoes and add it to the flour mix.

            Add red chilli powder, cumin powder, garlic, chat masala, oil and mix.

Step 2

Add water and need into a soft dough, make medium size balls of the dough.

Roll round rotis and cook on the pan (tawa) from both the sides.

Apply little oil on the paratha while cooking.

 Step 3

For dip, wash pudina and coriander leaves well.

Take a mixer pot and add pudina, coriander leaves, curd, coriander powder, hing and salt.

 Step 4

            Serve parathas hot or you can stack it in casserole and serve at room temperature