Methi Aloo Paratha

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 cups - whole wheat flour
  • 2 cups - fresh fenugreek (methi) leaves
  • 2 tbsp - cooking oil
  • 1/2 tsp - salt
  • 3 - boiled potatoes
  • 2 - green chillies
  • 1/2 tsp - grated ginger
  • 1/2 tsp - red paprika powder
  • 1/3 tsp - whole cumin
  • 1 tsp - dried pomegranate (anardana) powder
  • 1/3 tsp - garam masala

How to Make Methi Aloo Paratha

  • For the dough:
  • Wash and chop the fenugreek leaves finely.
  • Take the flour in a bowl, add salt and oil and mix well.
  • Then add the chopped fenugreek leaves and mix again.
  • Make a soft dough by adding enough water.
  • Cover and keep aside.
  • For the stuffing
  • Mash the potatoes, and add finely chopped green chillies, ginger, paprika powder, 1/2 tsp of salt, garam masala, cumin, anardana powder and a teaspoon of oil. Mix well.
  • For the Paratha:
  • Make a small ball from the dough, flatten it a bit and place 2 tbsp of the stuffing on it.
  • Turn up the edges of the dough so that the stuffing is concealed completely.
  • Dust the ball with some dry flour and gently roll the ball with a rolling pin, if you press it too hard then the filling may come out.
  • Make a paratha of medium thickness (about the same thickness as a pancake).
  • Then dry roast on a griddle/skillet/non-stick pan, on medium heat.
  • Then flip and apply little oil or butter on both the sides, and cook till both sides are golden brown and crisp.
  • Recipe courtesy: Maayeka