Easy Aloo Methi Paratha Recipe
Quick and Easy aloo methi Paratha - no stuffing method
Servings: 5 person
Calories: 481kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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