Aloo Methi Paratha

This recipe is one of my favorite ways of using Methi or Fenugreek leaves. For those who want a twist to their traditional Aloo paratha or a new option for making use of Methi other than in Dal, this is the ultimate recipe. This works great both for breakfast and dinner and doesn’t require a lot of prep time.

Aloo Methi Paratha

Ingredients:

For the dough:
Whole wheat flour – 2 cups
Oil – 1 tsp
Salt – to taste

For the stuffing:
Potato, boiled and mashed – 1 cup
Chopped methi leaves – 2 cups
Oil – 2 tbsp
Green chillies, finely chopped – 2, small
Cumin seeds – 1/2 tsp
Ginger-garlic paste – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1/2 tsp
Salt – to taste

Yield: 6 to 8

Method:

  • Mix the flour and salt in a bowl
  • Prepare the dough like you would for chapati by adding water to the flour
  • Add the oil towards the end to make a smooth dough but do not make it too soft. The dough should be slightly firm so that it can hold the stuffing
  • To prepare the stuffing, heat oil in a pan and add the cumin seeds
  • When the cumin seeds crackle, add green chillies and ginger-garlic paste
  • Add the methi leaves and saute for couple of minutes
  • Add the coriander powder, chilli powder, garam masala and salt
  • Saute for a good 6-8 minutes
  • Add the mashed potatoes and mix well. Remove from heat
  • Divide the dough into equal sized portions. Also divide the stuffing into equal sized portions 
  • Roll out each portion of the dough into the size of a poori
  • Place the stuffing in the center and cover from all sides with the dough as shown in the pictures below

Aloo Methi Paratha Stuffing     Aloo Methi Paratha Stuffing 2    Aloo Methi Paratha Stuffing 3

  • Flip it and roll out again

Aloo Methi Paratha 2

  • Heat a tawa/ griddle and cook the parathas with a little bit of oil
  • Top with a dab of butter before removing from the tawa
  • Serve with fresh yogurt or your choice of pickle

Tip: In order to easily roll out the dough into thin parathas without tearing the dough, make sure that the potatoes are mashed well without any lumps or pieces.

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