Aloo Methi Stuffed Chapathi / Indian Bread filled with Fenugreek leaves and Potato

Almost like Aloo Paratha , I think this one is easy and much more filling than the Aloo Paratha , as there is more of stuffing in here. May also fill them with any other left over sabzi.

Ingredients

For Chapathi 
Whole wheat Flour – 2 cups and more for dusting 
Water – 3/4 cup Approx 
Salt – 1/4 tsp
Oil – 2 tsp 
Method 

* Mix flour with salt , pour water little at a time and mix to make a dough , work with your hands to make it soft and smooth dough or else use a stand mixer (if you have ) , when the dough is firm but soft , coat’em with oil and cover with a damp kitchen towel and keep aside. 
For Aloo Methi 

Fresh Methi Leaves 

Ingredients for Aloo Methi
Fresh Methi leaves/ Fenugreek leaves – 1 bunch chopped
Potatoes – 2 no’s boiled and cooked nicely.
Onion – 1/2 medium size onion chopped 
Garlic – 3 cloves finely chopped 
Ginger – 1 table spoon finely chopped 
Cumin seeds – 1 tsp 
Red chili Powder – 1 tsp or use green chili’s 2 to 3 no’s (I used powder to get that red color) 
Asafoetida/hing – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cilantro/Coriander leaves – 1/2 cup chopped 
Oil – 2 Tbsp
Salt to taste 

Method 

* Heat oil in a pan , add Cumin/Jeera and hing (Asafoetida) , followed by finely chopped ginger and garlic.
* Add in the finely chopped onion and continue to saute’em till the onion looks golden brown.
* Add chopped methi leaves and stir to cook’em (for 5 to 7 minutes in medium heat) add then the Turmeric powder and Red chili Powder and mix well
* Add the well cooked and lightly mashed potatoes and salt to taste and combine all ingredients well
* Add cilantro/coriander leaves and switch  off the heat and let them cool completely. 
To Assemble 

Oil – a few drops for each chapathi. 
Make equal sized balls from the dough ( 6 to 8 no’s) and roll’em to make chapathi’s , since the chapathi has to hold the sabzi , it shouldn’t be very thin. 
Spread the Sabzi on one rolled chapathi and cover it with another one , as shown below. 
I wanted to shape them so I placed a plastic jar to cut the ends off. 
Press the ends lightly with your fingers and place these Stuffed chapathi on a heated Tava/ Iron skillet to cook them , drizzle few drops of oil on each sides.
And its ready , serve’em hot with curd or pickle if you like.
Made Scrambled egg and filled chapathi’s with it to pack lunch

A good lunch box Idea too as there is no side dish needed for the same.

The filling shouldn’t be hot or else the chapathi may become  soggy and it will be difficult to roll’em

Cheers
TN

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