Methi aur Aloo Rasedar Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Methi aur Aloo Rasedar Recipe | Food Diaries
Methi aur Aloo Rasedar Recipe | Food Diaries

Methi aur Aloo Rasedar is a traditional Desi dish that you’ll enjoy every bite of. Taste this and let us know how you liked it.

Watch this Masala TV video to learn how to make Methi aur Aloo Rasedars and Doli KiI Roti Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 14 October 2020.





  • Potatoes, boiled and chopped 2 cup
  • Tomatoes, chopped 2
  • Ginger, grated 1-1/2 tbsp
  • Green Chilies slit 2
  • Fenugreek seeds ½ tsp
  • Dried Fenugreek Leaves 2 tbsp
  • Fennel seeds ½ tsp
  • Cumin seeds 1 tsp
  • Coriander Powder 1 tbsp
  • Red Chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Turmeric ½ tsp
  • All spice powder 1tsp
  • Dry Mango Powder 2 tsp
  • Clarified butter 1 tbsp
  • Salt to taste

Heat clarified butter , add cumin seeds, fennel and fenugreek seeds and let it splutter. Add half the dried fenugreek leaves, ginger paste; slit green chilies, chopped tomatoes and coriander, turmeric, cumin and red chili powders and sauté. Add the potatoes and water and mix well. Season with salt, dry mango powder and simmer for 5 to 6 minutes. Garnish with a pinch of dry fenugreek leaves.

For roti Ingredient:

  • Whole-wheat Flour 4 cups
  • Sugar 2 tsp
  • Salt 1 tsp
  • Lukewarm Water to knead
  • yeast 1 tbsp
  • Oil for deep fry

For Filling:

  • Channa daal 2 cups
  • Salt to taste
  • Red Chilli powder 1 tsp
  • Coriander Powder 2 tsp
  • All spice powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Ginger chopped 2 inch
  • Onion chopped 1

Mix all the ingredients to make the Roti and knead to make a smooth dough. Keep it covered and let rise for an hour. To make the filling: Cook channa daal, salt, turmeric, ginger with water till soft. Drain the remaining water completely. Once the daal is cooled, add spices and onion, mix well. Pinch out a ball of dough and make an indent to put the filling. Fill about 2 tablespoons of filling and close the sides of the poori. Flatten it with hands until it forms a disc of the size of the palm. The dough is soft to be rolled with a rolling pin. Heat oil in a deep frying pan. Fry puris till puffed up and evenly golden on both side. Drain on a kitchen towel. Repeat till all the dough and filling is used. Serve Doli Ki Roti with a bowl of curd and Methi Aur Aloo Rasedar to make a breakfast.

Methi aur Aloo Rasedar Recipe in Urdu and English

At Masala TV you can check complete Methi aur Aloo Rasedar Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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