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In the winter season, unless Aloo Paratha is made once or twice a week, the weather is not known. If Methi Paratha is mostly eaten in your house, then you must know the right way to make it. If the paratha is not stuffed properly or the fenugreek leaves are not chopped properly, then the paratha does not become puffy. Chef Kunal Kapoor has given simple tips to make Aloo Methi Paratha. So let us know which tips should be followed to make balloon-like methi paratha.

wash fenugreek before cutting

While making Methi Aloo Paratha, you should never wash the fenugreek after cutting it, otherwise the fenugreek remains wet and the paratha does not turn out good. First wash and dry the fenugreek thoroughly and then cut it after plucking the leaves. You have to mix these leaves with wheat flour and knead it.

soft dough kneaded with less water

Sheikh Kunal says that when fenugreek is added to the flour, you should add the flour little by little otherwise the flour will become wet. Prepare soft dough by mixing fenugreek and wheat flour well.

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Don't make the mistake of stuffing too many potatoes.

If you want to make puffed potato methi parathas, then keep in mind that do not overfill the potato stuffing, otherwise the paratha will burst while rolling and will not swell at all like a balloon, so fill the stuffing in it as per the size of the peda.

Light pressure is necessary while baking

After stuffing, roll the paratha into a round shape with light hands. Now place the pan on medium flame and when the pan becomes slightly hot, put the paratha after applying some ghee in it. After the paratha gets lightly roasted from both the sides, apply ghee with the help of a spoon or ladle and apply slight pressure. By doing this the paratha will swell.

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