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Aloo Methi Paratha

Serves 4
35 mins
119 Kcal
Aloo Methi Paratha is a deliciously healthy and nutritious Indian flatbread made with spiced mashed potatoes, aloo, and fresh green fenugreek leaves, methi. This spicy aloo methi paratha recipe is the perfect culmination of all earthen, delectable flavours and makes for a high-satisfying breakfast, lunch, or dinner. The bitter taste of the methi leaves is brought in perfect contrast with the sweetness of the potatoes, making for a delicious and healthy filling within this paratha. Fresh methi leaves are finely chopped and mixed with mashed boiled potatoes, along with cumin, coriander, red chilli powder, and a pinch of garam masala to make this aloo methi paratha recipe. Then, the mixture is used to stuff and bag within whole wheat dough rolled out into thin, round parathas. These parathas are prepared on a hot griddle with a tiny amount of ghee or oil till crispy on both sides. Resulting in a soft, warm paratha inside and a flavoured filling that makes it look huge and comforting. Generally, aloo methi paratha is served with yoghurt, pickle, or raita on the side, which makes the meal complete. This combination of potatoes and fenugreek enhances flavour and provides numerous health advantages in improving digestion and increasing iron content. This aloo methi paratha, prepared for some festive feast or a simple weekday breakfast on the go, would be a favourite among family members with its balanced taste and nutrition.

Ingredients required for Aloo Methi Paratha

  1. 1 bunch fenugreek leaves
  2. 2 potato
  3. 1/4 cup curd
  4. 1/2 tsp chilli powder
  5. 1/2 tsp cumin powder
  6. 1/2 tsp turmeric
  7. 3/4 tsp garam masala
  8. 1/4 tsp ajwain
  9. 2 chilli
  10. 2 tsp oil
  11. 2 cup wheat flour
  12. 1/2 tsp salt
  13. 2 tbsp sesame

Cooking steps for Aloo Methi Paratha

  1. 1
    Aloo methi paratha is the breakfast of champions—wholesome, flavorful, and packed with comfort.
  2. 2
    Start this quintessential recipe of aloo methi paratha with one bunch of fresh fenugreek leaves (methi), finely chop them, and place them in a large mixing bowl.
  3. 3
    Add ¼ cup of curd to the methi—it makes the parathas soft and flavorful.
  4. 4
    Mix in ¾ teaspoon garam masala, 1/2 teaspoon turmeric for a golden hue, ¼ teaspoon ajwain for a subtle peppery note, 2 tablespoons sesame seeds for nuttiness, and 2 finely chopped green chilies for heat.
  5. 5
    Don't forget 1/2 teaspoon salt to bring all the flavors together.
  6. 6
    Now mash 2 boiled potatoes and add them to the spiced methi mixture.
  7. 7
    Stir in 2 cups of wheat flour and gradually add water to knead a soft, pliable dough.
  8. 8
    The dough should feel smooth but not sticky.
  9. 9
    Add 2 teaspoons of oil and knead lightly to coat the surface, which helps prevent it from drying out.
  10. 10
    Cover the dough with a cloth and let it rest for 10 minutes to relax the gluten.
  11. 11
    Once rested, take a small portion of dough, roll it into a ball, and dust it with flour to prevent sticking.
  12. 12
    Roll it out into a circle of medium thickness—parathas aren't meant to be paper-thin.
  13. 13
    Heat a tawa or skillet on medium flame and place the rolled dough onto it.
  14. 14
    Cook for a minute until you see bubbles forming, then flip.
  15. 15
    Spread a small amount of ghee or oil on the top and cook both sides until golden brown spots appear.
  16. 16
    Repeat with the remaining dough and serve the hot parathas with cooling raita or tangy pickle.
  17. 17
    Aloo methi paratha is perfect for breakfast, a lunchbox, or even a comforting dinner.

Shop Ingredients

Fenugreek Leaves (1 bunch)
30
1
22
1
25
1
49
1
30
1
Ajwain (1/4 Tsp)
59
1
20
1
79
1
70
1
56
1
93
1
59
1
Wheat Flour (2 cup)
291
1
59
1
258
1
476
1
437
1
235
1
46
1
307
1
456
1
66
1
Garam Masala (3/4 Tsp)
100
1
75
1
54
1
52
1
80
1
109
1
100
1
70
1
54
1
49
1
Sesame (2 Tbsp)
36
1
72
1
142
1
62
1
46
1
39
1
60
1
Oil (2 Tsp)
171
1
149
1
150
1
160
1
154
1
151
1
760
1
153
1
188
1
334
1
Cumin Powder (1/2 Tsp)
92
1
91
1
165
1
94
1
48
1
82
1
175
1
172
1
Potato (2)
35
1
35
1
29
1
24
1
71
1
Curd (1/4 cup)
28
1
32
1
76
1
117
1
50
1
100
1
62
1
45
1
33
1
150
1
Salt (1/2 Tsp)
27
1
24
1
22
1
105
1
107
1
47
1
53
1
79
1
73
1
144
1
Chilli (2)
16
1
18
1
22
1
29
1
Chilli Powder (1/2 Tsp)
290
1
70
1

FAQs

What is Aloo Methi Paratha, and how is it different from regular paratha?

Aloo methi paratha is an Indian flatbread mixing mashed potatoes (aloo) and fenugreek leaves (methi) into dough. The dough is then rolled into flat discs and cooked on a griddle with ghee or oil until golden brown. Unlike regular paratha, which may be plain or filled with various veggies or paneer, aloo methi paratha boasts the distinctive slightly bitter taste of methi, set off by a soft, palatable mash of boiled potatoes. This results in a very filling, savoury nutritious dish.

How do you make Aloo Methi Paratha gluten-free?

To make this aloo methi paratha gluten-free, you can substitute regular wheat flour with gluten-free flour such as rice flour, millet flour (bajra), or some store-bought gluten-free flour mixture. You may need to tweak the water content for gluten-free dough to get the right consistency. Adding a spoonful of yoghurt to the dough will help bind the ingredients together and make the parathas softer. Roll out the dough gently, as gluten-free dough is more fragile than regular dough.

Can I prepare Aloo Methi Paratha in advance?

Yes, you can make parathas in advance. Roll and separate them by layering parchment paper between them to prevent sticking. Put them in an airtight container in the fridge for 1-2 days. Then, heat them on a griddle with some ghee or butter until crispy. Or freeze them, wrap them in foil or plastic wrap, and reheat them in a hot tawa or oven.
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