Leftover Makeovers

I care deeply about not wasting any food and appreciate the opportunities to give makeovers to any leftovers that I have, whether they come from my home cooking or restaurant takeouts. Rather than simply reheating them and having the same meal again, I enjoy finding creative ways to turn leftover food into new dishes, presenting them in attractive platters or bowls whenever possible. Here, I’m using leftover Aloo Methi and turning it into wholesome Aloo Methi Parathas!

Rightovers

I do this so frequently that I’ve coined a term for it – “rightovers,” which essentially means doing leftovers right 😉. It’s certainly not a term I coined! I had read an article somewhere and loved it because I’m always thinking about what to do with leftovers, and I thought it was a very cute and creative way to describe it. So, for my recent “rightover”, I made Aloo Methi Parathas using the leftover Aloo Methi, a vegetable side dish featuring spiced potatoes and fenugreek leaves that I had prepared for dinner.

Parathas Made Easy!

With about a cup of the Aloo Methi left, I stored it in the refrigerator and took it out a couple of days later. Instead of using it as a stuffing for parathas (Indian-style stuffed unleavened whole-wheat flatbreads), I decided to use a different technique. I simply mashed the leftover vegetable and mixed it in with some whole wheat atta (Indian-style milled whole wheat flour). The resulting spiced flavored dough was hen transformed the into delicious, soft, parathas with slightly crispy edges.

This process was super quick and easy, making it a great choice for lunch. I have used this idea several times before, with all kinds of veggies that I whip up every now and then, and it works out very well with most of them, except for a couple of odd ones like okra. You can choose to use the leftover veggies as stuffing, but I prefer to mash them up and mix them along with the flour. It’s way easier and also a bit of a time saver!

So what are you waiting for? Grab your leftover sabziis and turn them into “rightover” parathas! I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.

Aloo Methi Parathas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vasanti
• Yield: Makes 6

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale 1/2x1x2x3x

• 1 cup leftover aloo methi (see FAQs & Notes)
• 1 cup whole wheat flour + 1/2 cup for dusting
• 1/4 tsp salt
• 2 tsp oil
• water to make the dough (about 1/4 cup)
• Oil or ghee for pan frying

---

Instructions

• In a large mixing bowl, place the leftover aloo methi sabzi. Using a potato masher, mash the potatoes. Add the flour, salt, oil and stir in water only as needed, in small quantities, so as to incorporate it in the flour and form it into a medium-firm dough. Cover with a kitchen towel and set aside for about half an hour.
• Rub some oil onto your palms and knead the dough once again.  This will make the dough a little bit softer and easier to roll. Divide it into 6 pieces and roll each into round 2 inch diameter balls by rolling in between your palms.
• Preheat a flat pan/griddle over medium –low heat, for about 5 mins.
• For rolling into a paratha, take a dough ball, flatten it between your palms, generously dust it with flour on both sides. On the rolling board/surface, with the help of a rolling pin, roll it into a 2-3 mm thick, flat, 6-7 inch diameter circle. Dust flour as needed to prevent it from sticking to the surface.
• Dust off excess flour and place on a preheated flat pan on medium heat.
• Cook on one side for about a minute, till you see large bubbles and then flip.
• Brush it with a little oil, ghee or butter and flip. Roast on the pan till golden brown on both sides. Get a clean paper towel or a flat spatula and press down on the paratha so it can puff up and cool.
• Take it off the pan and transfer it to a serving platter. Serve warm or at room temperature with condiments like pickles and chutneys or with ketchup, yogurt, etc.