Ingredients
Scale
- 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.