Methi Aloo Paratha

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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