Go Back
+ servings
Print Recipe
4.34 from 3 votes

Aloo Methi Paratha Recipe

Aloo Methi Paratha is best served with raita, butter and aam ka achaar. These Methi Paratha are one of our favourite winter breakfast. Almost, a weekly ritual all over the season, till the family had enough of them.  
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Servings: 5
Calories: 163kcal
Author: Hina Gujral

Ingredients

  • For The Dough
  • 1 Cup whole wheat flour
  • 1 Cup chopped methi fresh fenugreek leaves
  • 1 teaspoon carom seeds ajwain
  • Salt to taste
  • 1 teaspoon cooking oil

Ingredients for the stuffing

  • 3 boiled and mashed potatoes
  • 1 medium-size onion fine chopped
  • 1 green chili fine chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • 1 teaspoon red chili powder
  • Oil to cook the paratha

Instructions

  • To prepare the dough, combine all the ingredients in a deep bowl and mix nicely.
  • Using ¼ Cup of water at a time form a smooth chapati like dough. Knead for 5 minutes.
  • Fresh fenugreek leaves also has some amount of moisture. So add water cautiously while binding the dough else it would turn sticky.
  • Cover the dough with a clean kitchen towel and set aside.
  • Meanwhile, prepare the stuffing for paratha. Combine mashed potatoes with onion, green chili, salt and spices. Mix to evenly combine. Taste and adjust the seasoning accordingly.
  • To prepare the Aloo Methi Paratha, heat a tawa ( buy it here ) over medium flame.
  • Divide the dough into 5 to 6 equal portions. Shape each portion of dough into a ball.
  • Dust the kitchen counter with flour. Place one ball of dough. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a rolling pin.
  • Place two tablespoon of the potato stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
  • Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Don not apply too much pressure while rolling the paratha else stuffing will ooze out from the sides.
  • Place the paratha on the hot griddle, cook from both the sides.
  • Smear a teaspoon of oil on one side, flip the paratha and apple a teaspoon of oil on the other side as well.
  • Cook, flipping alternatively, till the paratha turn crisp from both the sides.
  • Similarly, prepare the remaining parathas.
  • Serve Aloo Methi Paratha warm with raita ( see recipe ), white butter ( see recipe ) and mango pickle ( see recipe ).

Notes

Recommended Equipments: Roti Tawa ( buy it here )

Nutrition

Serving: 1Paratha | Calories: 163kcal | Carbohydrates: 27.6g | Protein: 4.8g | Fat: 4.6g | Fiber: 3.9g