Leftover Aaloo Ragda Methi Paratha is a flatbread made using leftover vegetables. Parathas originated in North India and today are made almost in all regions. Paratha is a flatbread made using flour and spices, combined with vegetables of choice.
In this recipe I have used some boiled potatoes, cooked dry white peas (ragda) which were leftover from the earlier day’s chaat and have combined it with some fenugreek leaves which too were leftover after making muthiyas for Surti Undhiyu.
Fenugreek and potatoes is a classic combination, and shouldn’t be avoided and a little extra than what is mentioned in the recipe surely won’t do any harm! Hence if you do not have fresh fenugreek, do use kasuri methi (dried fenugreek leaves).
If at all there is some leftover daal, it too can be thickened and used in this paratha instead of the ragda. Again you can always freeze the extra parathas just as I did and use them within a few days and you are good to go!
For Some more variety of parathas, do take a look at the following recipes too…
- Aaloo Paratha
- Paalak Paneer Paratha
- Quick Aaloo Paratha
- Paalak Paratha
- Rataalyaache Parathe
- Beetroot Paratha
- Paneer Soy Broccoli Pockets
- Healthy Pizza Pockets
Prep Time : 25 min
Cooking Time : 3-4 min
Serves : 8 Parathas
Cup Used : 200 ml
- 2 cups Whole Wheat Flour
- 2 Boiled And Mashed Potatoes
- 1/2 cup Boiled And Mashed Dry White Peas (Ragda)
- 1/2 cup Fenugreek Leaves…. Finely Chopped (Methi)
- 1/4 cup Corriander Leaves…. Chopped
- 2 Finely Minced Green Chillies…. Optional
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder… To be adjusted as per preference
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 1 tsp Raw Mango Powder (Aamchur)
- 1 tsp Corriander Powder
- 1/4 tsp Asafoetida
- 1 tsp Cumin seeds
- Salt To Taste
- 2 tbs Oil
- As Required Homemade Ghee
- To make Leftover Aaloo Ragdaa Methi Paratha, mix together all the ingredients mentioned above except ghee and knead into a semi soft dough without using water.
- If needed add some extra dough, if can be incorporated into the mixture.
- Divide the dough into 8 equal parts and set aside and heat a griddle for roasting the parathas.
- Heat a griddle and roll out one dough ball into a slightly, medium thick circular disc using some flour for dusting.
- Place the rolled out paratha on the griddle and roast on medium heat till tiny bubbles appear on the top surface.
- Apply some ghee on the top and flip and roast on high heat till brown spots appear on the flipped side.
- Apply some ghee on the top, half roasted surface and flip the paratha.
- Roast on high heat, applying some pressure on the edges with a spatula.
- When the flipped side too is roasted, transfer it to a serving plate.
- Serve these delicious Leftover Aaloo Methi Ragda Paratha with chutneys and dips of choice.
For some chutneys and pickles to go alongwith these parathas, do take a look at the following recipes….
- Vadhwani Marcha Na Athanu
- Kairiche Aambat Goad Lonche
- Mirchi Cha Thecha
- Gaajar Flower Taaja Loncha
- Rajasthani Lehsun Ki Chutney
- Kothimbir Pudina Chatni
- Sukki Lasni Chatni