Easy Aloo Methi Paratha Recipe
Quick and Easy aloo methi Paratha - no stuffing method
Prep Time10 minutes mins
Cook Time4 minutes mins
Course: Breakfast, Roti,paratha,poori ,Breads
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: aloo paratha, methi paratha, paratha
Servings: 5 person
Calories: 481kcal
Author: Anjana Chaturvedi
- 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
Calories: 481kcal | Carbohydrates: 93g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 1220mg | Fiber: 14g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 45mg | Calcium: 431mg | Iron: 7mg