Aloo Methi Paratha is a delicious, traditional Indian flatbread stuffed with a mixture of spiced potatoes (aloo) and fenugreek leaves (methi). The combination of earthy methi and the comforting flavor of seasoned potatoes makes this paratha a perfect breakfast or lunch option.
Table Of Content
The combination of earthy methi and the comforting flavor of seasoned potatoes makes this paratha a perfect breakfast or lunch option. Aloo Methi Paratha Easy to make, it’s enjoyed with yogurt, pickles, or even a dollop of butter.
Ingredients:
- Whole wheat flour (atta)
- Water (for kneading)
- Salt (to taste)
- Oil or ghee (for cooking)
For the filling:
- Boiled and mashed potatoes
- Fresh methi leaves (fenugreek), finely chopped
- Green chilies (finely chopped)
- Ginger (grated)
- Cumin seeds
- Red chili powder
- Turmeric powder
- Garam masala
- Salt (to taste)
- Fresh coriander leaves (optional)
Knead the Dough:
In a large bowl, mix whole wheat flour with a pinch of salt and some water. Add a teaspoon of oil for extra pliability. Cover with a damp cloth and let it rest for 15-20 minutes.
Prepare the Filling:
In a separate bowl, combine the boiled, mashed potatoes with finely chopped methi leaves. Add green chilies, ginger, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Adjust the seasoning according to taste.
Shape and Stuff the Dough:
Divide the dough into small, equal-sized balls. Roll out each ball into a small disc, add a generous portion of the aloo methi filling to the center, and bring the edges together to seal. Gently flatten the filled dough ball.
Rolling Out the Paratha:
Using a rolling pin, carefully roll the filled dough into a round paratha. Ensure that the filling is evenly spread inside and that the paratha doesn’t tear.
Cooking on the Tava (Griddle):
Heat a tava or flat griddle on medium heat. Place the rolled-out paratha on the hot tava. Cook for about 30-40 seconds, then flip it. Apply oil or ghee on both sides as it cooks, ensuring a golden-brown, crispy exterior. Cook until both sides are well browned and crisp.
Finishing the Parathas:
Repeat the process for the remaining dough and filling. Once cooked, stack the parathas and brush lightly with ghee for an extra layer of flavor and richness.
Conclusion:
The combination of spiced potatoes and fresh fenugreek leaves creates a delicious harmony of flavors, perfect for any meal. This simple yet versatile dish is loved by all and can be made quickly, offering a fulfilling taste of traditional Indian home cooking.