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METHI ALOO PARATHA
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4.5 from 4 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: anjanaskc

Ingredients

For The Dough

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

stuffing

  • 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

Instructions

  • 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.

Notes

Note-
  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.