Alu Methi de Parathe (Spicy Fenugreek Leaves and Potato Stuffed Indian Flat bread)

It was a chilly January night in Delhi and I could not realize how late it was till I came out of the office. The time was just the day before leaving for a fair exhibition in abroad and as usual the preparation was hectic. Selecting the new designs, getting the prototypes made by the sample department, arranging them as per the requirement and the last minute talks with the buyer always kept us super busy for a couple of weeks before the fair. As a new trainee I was enjoying every bit of this freaking madness at work and dint understand how bad it could be to get out of the office so late at night.

Everyone except three of us in a specific department were left and all the office cars were on duty for the trip and the only one left was waiting for us to complete the work so that he could deliver the package to airport. Luckily all three of us lived nearby, they in a hostel and I in my small flat so we decided to share the car on its way to the airport. But when the car reached our locality from Noida it was quite late and the driver had to move fast to reach airport on time. Don’t know what got into me that I decided to get down at the crossing from where my flat was a km away. I only realized the blunder when the stark emptiness of the roads struck me hard. It was already 12 and not a single person was there in the vicinity.

Home Grown Methi

The quietness chilled my whole body and made me remember all those scary stories that numerous aunts told me before coming to Delhi. That sentence ‘Girls are not safe in Delhi’ that everyone advised, scared me to death and I almost could not move. But somehow I managed and started to walk at a fast pace. Suddenly I heard the sound of an auto stopping by me and when I looked I saw a turbaned old Sardarji enquiring about my destination. In nervousness I blabbered my situation and he asked me to get in. on the short drive he did not ask me any question and took the auto under my staircase. When I offered the money he smiled and said “bad me de dena” (give me later) and the frightened me could not even argue. When I started to climb the stairs he called up and said “beta, you will get many good jobs but life is very precious. Be careful” and stood there till I opened my door and found myself in the safety of the house.

That day I was so preoccupied and scared that I forgot to thank him...and I have no idea how I'd have thanked him then…May be should have touched his feet. Later I looked for him in almost all the auto stands around but never get to see him again. Till date whenever I think of that night I freeze to the thought of what could have happened to me if the Sardarji would not have saved me almost from a deserted road. Though he never gave me a chance to say a mere thanks but he has helped me to rekindle my faith in humanity, in good human beings who still exist, without whom the world could not have been the way it is. Till date whenever someone does something ill and I feel like losing my trust, I remember him. That Tall old, bearded, turban-clad Sardarji, belonging to a community known for their physical and mental strength and their chivalry. Who almost came to rescue me like a guardian angel and then disappeared. The incident still makes me feel guilt for not finding him but like many times, I today again pray to God for his well being. May God bless him and his loved ones with all the happiness of Heaven and Earth. Amen!

The alu paratha that I made yesterday for dinner was prepared with the homegrown methi leaves. Generally these types of parathas are made only with boiled potatoes but I wanted to increase the food value so incorporated the leaves and it lend its beautiful delicate aroma to the stuffing. It looked good with some green speckles and tasted even better with a bowl of boondi raita. Sometimes I even make them with leftover Alu Methi ki sabzi (potato fenugreek leaves curry).

Methi Alu de Parathe

(makes 6)

Ingredients:
For the stuffing:
Potatoes: 2 medium
Fenugreek leaves: 1 cup tightly packed
Onion: 1 medium; chopped
Ginger: 1” piece
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Dry red chilies: 3
Chat masala (optional): 1 tsp
Bhaja masala: 1 tsp
Salt
Turmeric
Oil: 1 tbsp

For the dough:
Whole-wheat flour: 2 cups
All purpose flour: 1 cup
Vegetable oil: 3 tsp
Salt
Warm water

Oil for frying: ½ tsp for frying every piece. You can also use ghee or butter to intensify the richness.

Method: 

first make the dough. Sieve in the salt and flours together. Add the caraway seeds, shortening and rub to get a crumb like consistency. Start adding warm water little by little to have firm dough. On a floured surface knead for 3-4 minutes to make it soft. Cover and set aside.

Boil the potatoes till soft. Peel and mash with little salt.


Pick and chop the fenugreek leaves. wash and drain the excess water.


Take the ginger, red chilies and coriander seeds in a blender and blend to have a slightly coarse paste.

Heat oil and temper with chopped green chilies and cumin seeds. When splutter add in the chopped onion and fry on low till lightly browned. Mix in the ginger paste, turmeric and salt and fry till oil separates at the sides.

Tip in the chopped fenugreek leaves and fry till a nice aroma comes through.


Now mix in the mashed potato and mix everything together. Check the seasoning and mix again to bring everything together.


Take off from heat and let it cool.


Once its cold add the bhaja masala and chaat masala and using your hand knead to get an even mixture.

Now make 6 equal balls from the dough and smoothen them by rolling between your palms. Pressing in the middle give it a bowl like shape and stuff a big spoonful of the potato stuffing. 

Bring the sides together at the center and seal to make a tightly packed round pouch.

repeat the same with the other doughs. keep covered.

Now take one stuffed pouch and flatten the stuffed pouch and roll on a floured surface. The paratha would be thick.

Now heat a non stick or cast iron tawa (griddle) and carefully trasfer one paratha. Cook on medium high till you see tiny bubbles appearing on the surface. Flip and cook again for another minute. 

Drizzle droplets of oil at the sides and also on the top. Flip again when the parathas are nicely cooked with little brown spots on the surface.

Keep covered.

Serve hot with raita and pickle of your choice.

We had ours with some Boondi Raita and homemade tomato pickle.

A Homemaker's Note:
you can also make the paratha with left over alu methi curry.

I dont like to add garlic whenever am using fresh fenugreek leaves as the delicate flavour of the greens are somehow lost that way. 

Events:
1. Think Spice;Think Fenugreek and event started by Sunita and this month hosted at Mahro Rajasthan's Recipe.

2. Global Kadai this month hosted at Sandhya's kitchen and the theme she chose is Indian flavored flat bread.A monthly event started by Cilantro.

3. Iftar Moments: Hijri 1431; a beautiful event started by Ayeesha to celebrate the feasts after the fast of Ramadhan.

4. Scrumptious delights from Leftovers at seduce your taste buds.

5. Dish name starts with 'A' a new event started at Akila's Learning to cook.

Tags:

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