Aloo Methi Parathas
by Tarla Dalal
aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images.
methi paratha recipe is a Punjabi aloo methi paratha, supremely tasty variant to the very popular aloo paratha. stuffed aloo methi paratha is made from aloo, methi, whole wheat flour and Indian spices which are easily available ingredients.
Aloo methi paratha can be relished anytime of the day! Have this versatile paratha for breakfast, lunch, dinner or even as an evening snack. I pack aloo methi paratha for my kiddo's tiffin as it is tummy filling and satiating.
Packed with excitement; that describes the Aloo Methi Parathas best of all!
aloo methi paratha are sumptuous whole wheat parathas 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 curd 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 thealoo methi paratha. Indeed, this is a main course that will appeal to all!
Aloo methi parathas would taste even better and finger licking when you smear homemade safed makhan over it and serve with a tall glass of lassi on the side.
Enjoy aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with detailed step by step photos and video below.
Aloo Methi Parathas recipe - How to make Aloo Methi Parathas
Preparation Time: Cooking Time: Total Time:
Makes 5 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)
pickle
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 5 equal portions and keep aside.
For the methi aloo stuffing
- For the methi aloo stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds.
- Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 5 equal portions and keep aside.
How to proceed to make aloo methi parathas
- How to proceed to make aloo methi parathas
- 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.
- 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.
- Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
- 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.
- Repeat steps 1 to 4 to make 4 more parathas.
- Serve the {span class="bold1"}aloo methi parathas{/span} hot with fresh curds or pickle.
Aloo Methi Paratha Video by Tarla Dalal
Like Aloo Methi Paratha
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Aloo Methi paratha also known as Methi Aloo Paratha is a great kids tiffin box option. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. Below are some of my favorite stuffed paratha recipes that you can relish for breakfast or lunch :
Dough for Aloo Methi Paratha
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For making the dough of aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | methi aloo ka paratha | in a deep bowl, take 1 cup whole wheat flour.
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Add 1 tsp oil . Oil can be substituted with ghee or butter. The fat helps in making soft parathas.
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Add salt to taste.
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Gradually add water to form a dough. The quantity of water will depend upon the quality of flour. Knead into a soft dough using enough water. We have used approx. 5 tbsp of water. Always while making stuffed paratha knead the dough little soft so it is easy to roll the parathas.
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Divide the dough into 5 equal portions and keep aside.
For the Methi Aloo stuffing:
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For preparing the aloo methi paratha | Punjabi aloo methi paratha | stuffed aloo methi paratha | methi aloo ka paratha | stuffing, take a bunch of methi leaves.
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Firstly, we will clean and wash the Methi Leaves and separate the leaves from the stems.
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Now chop the methi leaves finely and keep aside.
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To begin making the aloo methi parathas, heat the oil in a broad non-stick pan. Once the oil is hot, add the cumin seeds.
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When the seeds crackle, add the fenugreek leaves. Fresh methi leaves tastes the best but, if you don’t have them then add kasuri methi or dried fenugreek leaves.
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Sauté on a medium flame for 2 minutes.
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Add the ginger-green chilli paste. You can also make use of finely chopped ginger-green chillies.
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Add the turmeric powder and coriander powder.
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Add the chaat masala. You can substitute it with amchur powder, anardana powder or lemon juice.
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Add the salt, mix well and sauté on a medium flame for a few seconds.
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Add the potatoes.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Divide the stuffing into 5 equal portions and keep aside.
How to make aloo methi paratha:
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To make the methi aloo paratha, take a portion of the dough and flatten them between the palms. Deep it in whole wheat flour nicely and remove the excess flour.
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Roll out the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
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Place one portion of the aloo methi stuffing in the centre of the circle.
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Bring together all the sides in the centre. Seal the dough ball tightly.
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Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Roll it very lightly, if you press hard while rolling then the stuffing may come out from the sides of the paratha.
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Place the stuffed aloo methi paratha gently on the hot tava. Cook one side of the paratha till you see small blisters on top of the paratha.
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Flip the Aloo Methi paratha and cook a little. Drizzle 1 tsp oil around the paratha.
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Flip the Aloo Methi paratha, press it lightly on the edges and cook the paratha well one one side.
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Once the aloo methi paratha is cooked nicely on both sides, remove it on a plate.
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Serve the aloo methi parathas (methi aloo paratha) hot with fresh curds or pickle.
- If you enjoyed this aloo methi paratha | Punjabi aloo methi paratha | stuffed aloo methi paratha | methi aloo ka paratha | then also try other stuffed parathas like Gobhi Paneer Palak Parathas, Hare Mutter Ke Parathe, Methi Paneer Paratha. Enjoy them for lunch or dinner smeared with a dollop of safed makhan.
| Energy | 222 cal |
| Protein | 3.8 g |
| Carbohydrates | 24.4 g |
| Fiber | 4.1 g |
| Fat | 12.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 245.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 6.9 mg |
| Folic Acid | 13.2 mcg |
| Calcium | 36.9 mg |
| Iron | 1.5 mg |
| Magnesium | 45.5 mg |
| Phosphorus | 101.5 mg |
| Sodium | 12 mg |
| Potassium | 140.4 mg |
| Zinc | 0.7 mg |
Tastes Amazing
I tried the Aloo Paratha recipe. The method explained was very easy to follow and make. The parathas were delicious and my family just loved eating them. My first time making aloo methi parathas and they turned out perfect!! Thank you!
it has become one of the favorite dish of my family
Thank-you for doing the great work. I have tried your recipes time to time ,from paranthas to sabzis to starters like cheese corn balls. Must say you are a great cook. Thank-you ??
Great one. Recipe explained very well. I tried it and it came out very well. Thank you so much.
Yummyyyyy I added garam masala instead of chaat masala
wonderful taste. tastes like a restaurant one.
Mouth watering.......Love this recipe.
Love this recipe.