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aloo- methi- paratha -maayeka
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4.60 from 5 votes

Methi Aloo Paratha (Potato Fenugreek Flatbread)

Punjabi Methi Aloo Paratha-Indian bread stuffed with mashed potato,herbs and few spices
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Kids Friendly, Lunch box Recipe, Tiffin recipes
Cuisine: Punjabi Cuisine
Keyword: aloo paratha, methi aloo paratha, methi paratha
Servings: 6 person
Author: Anjana Chaturvedi


For The Dough

  • 2 cup Whole Wheat Flour / Atta
  • 2 cup Fresh Fenugreek / Hari Methi
  • 2 tbsp Cooking Oil
  • To taste Salt / Namak


  • 3 Potatoes / Aloo boiled
  • 2 Green Chillies / Hari Mirch finely chopped
  • 1/2 tsp Ginger / Adrak grated
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Ground Pomegranate / Anardana Powder optional
  • 1/3 tsp Garam Masala Powder
  • To shallow fry Cooking Oil


  • For Making The Dough- Wash and chop the fenugreek leaves finely.
  • Take the flour in a bowl, add salt and oil and mix well.
  • Then add the chopped fenugreek leaves and mix again.
  • Make a soft dough by adding enough water. Cover and keep aside.
  • Stuffing- Peel and Mash the potatoes, and add finely chopped green chilies, ginger, chili powder, 1/2 tsp of salt (optional) Garam masala powder, cumin seeds, anardana powder and a teaspoon of oil. Mix well.
  • Make a small ball from the dough, flatten it a bit and place 2 tblsps of the stuffing on it. pull up the edges of the dough and make a closed ball so that the stuffing is concealed completely.
  • Dust the ball with some dry flour and gently roll the ball with a rolling pin to make a paratha of medium thickness (about the same thickness as a pancake).f you press it too hard then the filling may come out from the paratha.
  • Then dry roast it on a griddle/skillet/non stick pan, on medium heat.Then flip and apply little oil or butter on both the sides, and cook by pressing it with a spatula till both sides are golden and crisp.
  • When Paratha become golden and crisp from both the sides remove that from the griddle and serve hot .can apply some butter or ghee while serving.
  • Serving suggestion: Parathas go best with yogurt, Indian pickles or tomato chutney.


  1. Anardana powder can be substituted with dried mango powder (amchoor).
  2. If fresh fenugreek leaves are not available then you can wash and soak 3-4 tbsp of kasoori methi / dried fenugreek leaves in water for 5 minutes and then add in the dough.