How to Make Aloo Methi Paratha Recipe in 30 Minutes (Updated)
Aloo Methi paratha is a popular and famous Indian bread made with wheat flour dough stuffed with mashed potatoes and finely chopped fenugreek leaves (methi). The stuffed dough is rolled out and cooked on a tawa until crispy and golden brown. The aloo and methi paratha is loaded with all spices and herbs, making it an enjoyable meal without curry or a side dish. This aloo and methi paratha is served with yogurt or chutney as a side dish.This stuffed aloo methi paratha is so yummy that you can relish this paratha any time of the day. Have this versatile aloo methi paratha for breakfast, lunch, or dinner. Pack it for kids or office tiffin, as it is delicious, tummy-filling, and satisfying.Methi aloo paratha is a nutrient-dense dish that offers a variety of health benefits.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: Indian
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Servings: 7parathas
Ingredients
3Boiled & Mashed Potatoes
1cupFresh fenugreek (Methi)finely chopped
2cups Wheat Flour
2 to 3Green Chilies
½inchGinger
½cupFresh Coriander
¼tspAsafoetida optional
¼tsp Turmeric Powder
¾tbspCoriander Powder
½tbsp Red Chilli Powder
¼tsp Mango Powder
¼tsp Garam Masala
¼tsp Chaat Masala
Salt as per taste
1Onionchopped optional
1tbsp Oil
Ghee (घी)
Instructions
Firstly, clean the fenugreek leaves (methi). Separate the leaves with your hand. Tip* - To make methi paratha, we only need leaves.
Wash the leaves with water, dry them for some time, and chop them finely.
Take three medium size boiled and mashed potatoes in a mixing bowl. Add 2 to 3 chopped green chilies, ½ inch ginger, ¼ tsp of asafoetida, ¼ tsp of turmeric powder (optional), ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, ¼ tsp of chaat masala, salt as per taste, and ¼ cup of coriander leaves.
Mix all the ingredients well. Add one small chopped onion (optional) and mix it well again.
Add 2 cups of wheat flour, 1 cup of finely chopped fenugreek leaves, ¼ cup of coriander leaves, and salt to taste. Tip*- The quantity of fenugreek leaves can be increased or decreased.
Mix all the ingredients well and knead a semi-soft dough.
Add 1 tbsp of ghee and knead the dough well.
Cover the dough and rest for 5 minutes.
After 5 minutes, knead the dough well once again. Pinch a little dough in your hand, form a ball, and flatten it.
Place it on a board and sprinkle some flour. Flatten slightly, roll it into a small chapati, and apply little clarified butter (ghee) evenly.
Place 1½ tbsp of prepared potato mixture over the chapati.
Bring all the ends together in a center and seal.
Press the excess dough downwards, gently press with your hand and flatten it evenly.
Sprinkle some flour and roll the paratha with the rolling pin.
Dust any excess flour and place the paratha over the hot pan.
After 1 minute, flip the paratha to the other side and cook.
Press gently with a spatula and cook evenly on both sides.
Apply ghee on both sides and cook.
The methi aloo paratha is ready to serve hot.
Enjoy it with curd or pickle with tea at breakfast, brunch, or a light dinner.