Aloo Methi Paratha Video by Tarla Dalal

Aloo Methi Paratha Video by Tarla Dalal

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Packed with excitement; that describes the Aloo Methi Parathas best of all! These sumptuous whole wheat parathas are stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curds and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to the dish. Indeed, this is a main course that will appeal to all!

Recipe Description for Aloo Methi Parathas

Preparation Time: 
Cooking Time: 
Makes 5 parathas
Show me for parathas


For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Aloo Methi Stuffing
1 1/4 cups boiled and mashed potatoes
1 cup finely chopped fenugreek (methi) leaves
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp chaat masala
salt to taste

Other Ingredients For Aloo Methi Parathas
whole wheat flour (gehun ka atta) for rolling
6 tsp oil for cooking

For Serving With Aloo Methi Parathas
fresh curd (dahi)


For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions and keep aside.

For the methi aloo stuffing

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
  3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds.
  4. Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed to make aloo methi parathas

  1. To make {span class="bold1"}aloo methi parathas{/span}, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  2. Place one portion of the aloo methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
  3. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the {span class="bold1"}aloo methi parathas{/span}, using 1 tsp of oil, till golden brown spots appear on both the sides.
  5. Repeat steps 1 to 4 to make 4 more parathas.
  6. Serve the {span class="bold1"}aloo methi parathas{/span} hot with fresh curds or pickle.
See step by step images of Aloo Methi Parathas recipe
RECIPE SOURCE : ParathasBuy this cookbook


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