Easy Aloo Methi Paratha Recipe- Quick and fuss free way of making parathas
Easy aloo methi paratha is my favourite recipe,as it can be made without the fuss of making and stuffing the aloo stuffing and then stuffing it inside the parathas. This method is easier and quicker way to make Aloo parathas. you don’t need to make the stuffing separately and then stuff it inside . Instead everything is mixed together in the dough itself.
first of all boil and mash the potatoes, wash and roughly chop the fenugreek leaves. addition of ginger and green chilies is optional but enhance the flavour. instead of fenugreek leaves you can add fresh coriander leaves too.
These Aloo methi parathas are very good to pack in kids lunchboxes . These parathas remain soft for a very long time. Enjoy these methi aloo parathas with curd, pickle and chutnies.
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Easy Aloo Methi Paratha Recipe
- 2.5 cup Whole Wheat Flour / Atta
- 1/4 cup Gram flour / Besan
- 2 cup Fresh Fenugreek / Hari Methi
- 5 medium Boiled potatoes /aloo
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- to taste Salt / Namak
- 3 Green Chillies / Hari Mirch crushed
- 1 inch Ginger / Adrak grated
- 1 tbsp chili flakes
- 1 tsp Cumin Seeds / Sabut Jeera
- 3 tsp Clarified Butter / Desi Ghee
- Some oil/Ghee for roasting the parathas
- Peel and mash the boiled potatoes.
- Chop off the thick stems of fenugreek and pluck the leaves and tender stems and then wash and roughly chop the fenugreek leaves
- In a big wide bowl add the mashed potatoes , fenugreek leaves, crushed green chilies, grated ginger, wheat flour, gram flour and all add the spices and mix well.
- Add ghee and mix well in the mixture and now add some water and make a medium stiff dough.
- Rest the dough for 5 minutes.
- Make equal size balls from the dough.
- Dust the dough balls with dry flour and roll to make medium thick paratha.
- Transfer the rolled parathas on a hot griddle and dry roast till few golden spots appears on each side.
- Apply some ghee or butter on each side and roast by pressing with a spatula to get a nice golden colour on each side.
- Remove from the griddle when done.
- Serve hot with curd, green chutney or tomato chutney