Aloo Methi Paratha Recipe

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Prep Time 15 Minutes

Cooking Time 15 Minutes

Servings 4-5

Rating

Aloo Methi Paratha is a great combination of ingredients making the much loved stuffed paratha recipe. Paratha is an every-ones favorite and this recipe is perfect for Sunday breakfast. Everyone loves traditional aloo paratha but methi gives a nice twits to this paratha. Let’s follow this recipe.

Ingredients

For The Dough

1 cupwhole wheat flour (gehun ka atta)
1 tspoil
saltto taste

For The Aloo Methi Stuffing

1-1/4 cupsboiled and mashed potatoes
1 cupfinely chopped fenugreek (methi) leaves
2 tbspoil
1/2 tspcumin seeds (jeera)
2 tspginger-green chili paste
1/2 tspturmeric powder (haldi)
1 tspcoriander (dhania) powder
1 tspchaat masala
Saltto taste

Other Ingredients

whole wheatflour (gehun ka atta) for rolling
oilfor cooking

Directions

For the dough

In a bowl add whole wheat flour, salt, and oil and knead into a soft dough using enough water.
Divide the dough into equal portions and keep it aside.

For the methi aloo stuffing

Heat the oil in a broad non-stick pan and add cumin seeds and when the seeds crackle, add fenugreek leaves and saute on a medium flame for 2 minutes.
Add ginger-green chili paste, turmeric powder, coriander powder, chaat masala and salt and saute on a medium flame for a few seconds.
Add potatoes, mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
Divide the stuffing into equal portions and keep it aside.

How to proceed

Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the aloo methi stuffing in the center of the circle, bring together all the sides in the center and seal it tightly.
Roll out again into a 150 mm. (6") diameter circle and use a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha by using a little oil and fry till golden brown spots appear on both the sides.
Serve hot with fresh curd or pickle

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