Recipe of the week 🙂
Methi aloo paratha is healthy, filling and provide you enough calories to keep you going throughout the day. Methi Aloo paratha is a popular bread from Punjab. It can be served as a breakfast/ lunch or dinner.
Fenugreek is easily available in near by Indian market so decided to prepare methi aloo paratha today. These fresh methi leaves are washed and then finely chopped. Leaves are then added in the wheat flour to make the dough. You can also sauté the leaves and then add in the potato stuffing, choice is yours but I prefer adding methi in the dough.
Prep time : 15 minutes
Cooking time : 30 minutes
Total time : 45 minutes
Serves : 2-3
Category : Breakfast, Dinner or Lunch
Cuisine : Indian , Punjabi
For the stuffing:
2 to 3 Medium size potatoes or aloo
2 Green chilies, finely chopped
1 Teaspoon ginger, finely chopped
1/2 Teaspoon red chili powder
1/4 Teaspoon amchur masala
1/4 Teaspoon garam masala powder
1/2 Teaspoon coriander powder
Salt to taste
For the dough:
2 Cups whole wheat flour
2 Cups fenugreek leaves, finely chopped
2 Tablespoons oil + oil for frying parathas
Salt to taste
Water as needed
- In a bowl, take wheat flour, chopped fenugreek leaves, salt, oil and needed water. Bring the mixture together and knead into smooth soft dough. Cover and keep the dough aside for 10 to 15 minutes.
Preparation of stuffing:
- Pressure cook potatoes for 4 whistles or until soft.
- Once it cools down, Peel the skin and mash it well. Add finely chopped green chilies, ginger, coriander powder, red chili powder, amchur masala, garam masala powder, needed salt, cilantro and mix well. Now your stuffing is ready.
- Divide the dough into equal parts. Take one ball and roll into a circle.
- Place potato stuffing in the center and gather all the corners and seal the dough with the stuffing inside. Spread the stuffing evenly. Press gently to flatten it.
- Dust with some flour and roll out the flattened dough with the stuffing into a 6” diameter.
- Heat the tawa on a medium flame. Once hot place the rolled paratha and cook for few seconds.
- When the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part.
- Flip again and Spread little oil on the other side also and cook both sides well until golden brown spots appear.
- Remove from tawa after both the sides are cooked well.
Serve hot with dollop of butter, pickle or yogurt.
Rough nutrition info per serving