Indian Recipes

Aloo Methi Paratha: Spiced Potato & Fenugreek Flatbread Recipe

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Aloo Methi Paratha Recipe: A Delicious North Indian Delight

Aloo Methi Paratha, a beloved North Indian breakfast dish, blends the rich flavors of boiled potatoes and fresh fenugreek (methi) leaves, making it a comforting and nourishing meal. This flavorful flatbread is stuffed with a spicy, savory filling and cooked on a griddle until golden and crispy, then finished off with a dollop of ghee or butter for extra richness. Pair it with your favorite raita, pickle, or yogurt, and it becomes the perfect start to your day!

Ingredients

Hereโ€™s what youโ€™ll need for this delicious paratha recipe:

Ingredient Quantity
Whole Wheat Flour 3 cups
Water As required (for kneading)
Sunflower Oil 1 tablespoon
Salt To taste
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)
Fresh Coriander Leaves (Cilantro) 2 tablespoons (finely chopped)
Coriander Powder 1/4 teaspoon
Red Chilli Powder 1/2 teaspoon
Garam Masala Powder 1/4 teaspoon
Chaat Masala Powder 1/2 teaspoon
Ghee or Butter As required for cooking

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Cuisine: North Indian

Course: Breakfast

Diet: Vegetarian

Instructions

1. Prepare the Dough:
Begin by preparing the dough for the paratha. In a large mixing bowl, combine 3 cups of whole wheat flour with salt and sunflower oil. Gradually add water, a little at a time, and knead the mixture into a smooth, soft doughโ€”similar to the consistency you would use for making chapati dough. If the dough feels sticky, add a little more flour, and if itโ€™s too dry, add more water. Once kneaded, cover the dough with a damp cloth and let it rest for about 10-15 minutes. This resting period helps the dough become more pliable, making the parathas easier to roll.

2. Prepare the Stuffing:
While the dough is resting, move on to preparing the stuffing. In a separate bowl, combine the following ingredients:

  • 1 cup of boiled and mashed potatoes
  • 1/2 cup of finely chopped onions
  • 1/2 cup of finely chopped methi (fenugreek) leaves
  • 2 finely chopped green chillies
  • 2 tablespoons of fresh chopped coriander (cilantro)

Next, add the dry spices to the mixture:

  • 1/4 teaspoon of coriander powder
  • 1/2 teaspoon of red chilli powder
  • 1/4 teaspoon of garam masala powder
  • 1/2 teaspoon of chaat masala powder
  • Salt to taste

Mix everything together until the ingredients are evenly distributed and the stuffing is well-seasoned. This spiced potato-methi mixture will be the flavorful filling inside your paratha.

3. Shape the Parathas:
Once the dough has rested, divide it into small, equal-sized balls (about 8-10). Roll each ball into a smooth, round shape. Lightly dust your rolling surface with whole wheat flour, and roll out each dough ball into a small circle, roughly 3-4 inches in diameter.

Place a spoonful of the potato-methi stuffing in the center of each circle. Carefully gather the edges of the dough around the filling, pinching them together to seal the stuffing inside. Gently press the dough ball to flatten it slightly, and dust it with more flour.

Now, using a rolling pin, roll the stuffed dough into a larger circle, about 6-7 inches in diameter. Be gentle while rolling to avoid the stuffing from spilling out. If necessary, dust the surface with more flour to prevent sticking, but try not to use too much flour to keep the parathas soft and tender.

4. Cook the Paratha:
Heat a tawa (griddle) or a non-stick skillet over medium heat. Once hot, place the rolled-out paratha onto the tawa. Let it cook for about 1-2 minutes on one side, or until you see small bubbles forming on the surface. Flip the paratha over to the other side.

At this point, spread a small amount of ghee (or butter) over the cooked side of the paratha. Flip it again to cook the other side, and spread some more ghee. Flip and cook the paratha a couple of times, pressing gently with a spatula to ensure it cooks evenly on both sides and becomes golden brown.

Repeat this process with the remaining dough balls.

5. Serve the Aloo Methi Paratha:
Once all the parathas are cooked, serve them hot with a generous topping of butter or ghee. Aloo Methi Paratha is traditionally served with raita, pickle, or yogurt on the side. You can pair it with boondi raita, bhindi raita, or any other type of raita that suits your taste.

Tips for Perfect Aloo Methi Paratha:

  • Stuffing: Ensure that the stuffing is neither too wet nor too dry. If the potatoes release too much moisture, you can add a little bit of besan (gram flour) or dry whole wheat flour to absorb the moisture.
  • Dough Consistency: The dough for these parathas should be soft, but not too sticky. Kneading well and allowing the dough to rest helps in getting a soft, pliable dough thatโ€™s easy to roll out.
  • Spices: Feel free to adjust the spices according to your preference. If you like it spicier, you can increase the amount of green chillies or red chilli powder.
  • Ghee or Butter: Adding ghee or butter while cooking the paratha gives it an extra flavor boost and makes it more indulgent. For a healthier option, you can skip the ghee and use oil instead.

Nutritional Information (Approximate per serving):

Nutrient Amount
Calories 210 kcal
Carbohydrates 35g
Protein 5g
Fat 7g
Fiber 3g
Sodium 200mg
Sugar 2g

Aloo Methi Paratha is not just a filling breakfast option; it’s a wonderful combination of flavors and textures that make it a perfect dish for lunch or dinner too. Whether enjoyed with a refreshing yogurt-based raita or your favorite chutney, it promises a satisfying meal that’s both healthy and delicious.

Enjoy this wholesome, flavorful paratha recipe and bring a little taste of North India to your table!

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