Aloo Methi Paratha Recipe
Description:
Aloo Methi Paratha is a delicious twist on the traditional Aloo Paratha, combining the soft, flavorful stuffing of spiced mashed potatoes with the refreshing bitterness of fenugreek leaves (methi). This North Indian breakfast favorite is perfect for a leisurely Sunday morning, offering both a satisfying meal and a nutritious start to the day. The addition of methi gives the paratha an extra layer of taste and health benefits, making it a delicious and hearty choice for any time of the day.
Cuisine: North Indian
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| For the Dough | |
| Whole Wheat Flour | 3 cups |
| Water | As required, for kneading |
| Oil | 1 tablespoon |
| Salt | To taste |
| Whole Wheat Flour (for dusting) | As needed |
| For Stuffing & Roasting | |
| Potato (Aloo) | 1 cup, boiled and mashed |
| Onion | 1/2 cup, finely chopped |
| Methi Leaves (Fenugreek Leaves) | 1/2 cup, chopped |
| Green Chillies | 2, finely chopped |
| Coriander (Dhania) Leaves | 1/4 cup, finely chopped |
| Coriander Powder (Dhania) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Ghee | As required, for roasting |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4-5
Instructions:
-
Prepare the Dough:
In a large mixing bowl, combine 3 cups of whole wheat flour with salt and 1 tablespoon of oil. Gradually add water, a little at a time, to form a soft dough, similar to the consistency of chapati dough. Once the dough is smooth, grease your hands with a little oil and knead it thoroughly. Cover the dough with a damp cloth and let it rest for about 10 minutes. -
Prepare the Stuffing:
In a separate bowl, combine the mashed potatoes, finely chopped onions, chopped methi leaves, green chillies, and fresh coriander leaves. Mix the ingredients well. Then, add the coriander powder, red chilli powder, garam masala powder, chaat masala powder, and salt to taste. Stir everything together until the spices are evenly distributed. -
Assemble the Parathas:
Divide the dough into small, equal-sized balls. Roll each ball into a small circle, dusting with whole wheat flour to prevent sticking. Place a generous amount of the potato-methi stuffing in the center of the circle. Carefully fold the edges of the dough to cover the stuffing, sealing it tightly. Gently press the stuffed dough ball into a flattened disc, dusting with flour again to make rolling easier. -
Roll the Paratha:
Roll the stuffed dough ball into a round paratha, applying gentle pressure to avoid squeezing out the filling. Roll it out to about 6-8 inches in diameter, ensuring it is even and thin, just like a regular chapati. -
Cook the Paratha:
Heat a tawa or griddle over medium-high heat. Place the rolled-out paratha on the tawa and cook for 1-2 minutes, until small bubbles form on the surface. Flip the paratha over and cook for another minute. Spread a little ghee on the partially cooked side, then flip it again. Once the second side is half-cooked, apply more ghee. Flip the paratha a couple of times, pressing gently, until both sides are golden brown and crispy. -
Serve:
Remove the paratha from the tawa and top it with a dollop of butter, if desired. Serve the Aloo Methi Paratha hot with a side of boondi raita, bhindi raita, or any other raita of your choice.
Enjoy the aromatic, flavorful Aloo Methi Paratha as a perfect breakfast or brunch. The combination of soft, stuffed potatoes and the slightly bitter methi creates a delicious balance, while the ghee adds a rich finish that makes every bite a true delight.
