Aloo Methi Paratha | Mooli Ka Raita | Winter Spl Recipe | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 587.4K views Dec 4, 2024

Winters also mean the reign of leafy green vegetables 🥬 And aaj ki recipe hai Methi Aloo Paratha with yummy Mooli ka Raita. Banaye ye healthy aur tasty stuffed methi parantha and relish this season to the fullest. Aloo Methi Paratha, Mooli Raita Prep time - 20 mins

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dough

Whole wheat flour (आटा) - 2 cups
Salt (नमक) - ½ tsp
Fresh Methi Leaves, chopped (ताज़ी मेथी पत्ता) - 2 cups
Water (पानी) - as required
Oil (तेल) - for cooking

For Stuffing

Potato large, boiled (उबला आलू) - 3 nos
Coriander seeds (धनिया बीज) - 1½ tbsp
Cumin (जीरा) - 2 tsp
Green chilli, chopped (हरि मिर्च) - 2 nos
Ginger, grated (कद्दूकस हुई अदरक) - 2 tsp
Chilli powder (मिर्ची पाउडर) - 1 tsp
Coriander, chopped (ताज़ा धनिया) - handful
Chaat masala (चाट मसाला) - 2 tsp
Coriander powder (धनिया पाउडर) - 2 tsp
Salt (नमक) - to taste
Mooli Raita
Radish leaves, chopped (मूली का पत्ता) - 1 cup
Radish, grated (कद्दूकस मूली) - 1½ cups
Salt (नमक) - a generous pinch
Salt (नमक) - to taste
Black salt (काला नमक) - ½ tsp
Pepper powder (काली मिर्च पाउडर) - ½ tsp
Roasted cumin, pounded (भुना कुट्टा जीरा) - 1½ tsp
Green chilli, chopped (हरि मिर्च) - 1 no
Curd (दही) - 2 cups

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Aloo Methi Paratha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.