Learn how to make Aloo Methi Paratha recipe with detailed video and step by step pictures. Quick, easy and wholesome Methi Aloo Paratha recipe - perfect for lunchbox or travel too.
Aloo Methi Paratha is a wholesome twist of the classic paratha that combines the goodness of the potatoes and fresh fenugreek leaves directly into the dough. This simple variation makes the recipe not only quicker to prepare but also easier to roll out, with no risk of the filling spilling out - perfect for beginners and busy days! Not only does this approach saves time, it also gives the parathas an ultra-soft texture that stays that way for hours, making them an excellent choice for packing into lunch boxes or enjoying on the go.
What truly makes this aloo methi paratha recipe stand out is the perfect balance of flavor and nutrition. The natural bitterness of the methi leaves is mellowed down by the softness of the potato, resulting in a comforting flatbread that is rich in fiber, iron, and essential nutrients. By mixing everything into the dough, you reduce the use of oil or butter often used in stuffed versions, making it a much lighter yet equally satisfying choice.
Jump to:
Key Ingredients
Whole Wheat Flour forms the wholesome base of the dough, rich in fiber that makes the parathas both filling and healthy.
Boiled Mashed Potatoes give the parathas their ultra-soft texture while also adding natural carbs and energy perfect for a hearty meal.
Freshly chopped Methi Leaves bring in a distinctive earthy flavor along with the goodness of iron, vitamins, and antioxidants.
Thick Curd keeps the dough moist and pliable, while also lending a mild tanginess that enhances the overall taste.
A touch of Red Chilli Flakes and Turmeric Powder adds gentle heat and a classic golden hue to the parathas.
Finally, a drizzle of Oil - preferably for kneading and cooking ensures soft, golden layers with just the right amount of crispness.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a mixing bowl add 1 cup whole wheat flour, ½ cup boiled mashed potatoes, ½ cup finely chopped methi leaves, ¼ teaspoon turmeric powder, ½ teaspoon red chilli flakes, salt as needed.
Add 3 tablespoon thick curd and mix everything together.
Drizzle water little by little and begin to knead the dough.
When the dough comes together, add 2 teaspoon oil and continue to knead the dough.
The dough should be soft and pliable. Cover and let it rest for 10-15 minutes.
Divide the dough into 6 equal sized balls. Roll each portion into a ball, dust lightly with flour
Roll into a circle of even thickness, dusting flour in between as needed. Avoid rolling the paratha too thick, as it may leave the center uncooked. It should be slightly thin, with even thickness for soft yet crispy parathas.
Meanwhile heat a tawa on medium flame. Place the rolled paratha and cook each side for 1-2 mins, until golden spots appear.
Drizzle oil all around and press with spatula to ensure even cooking.
Remove from heat and serve hot with yogurt/plain curd, raita, pickle or even chutney of your choice.
Recipe Notes
- As boiled mashed potatoes as well as methi leaves release moisture, add water little by little while kneading the dough. It should be soft, but not sticky to make it easier for rolling the parathas.
- For best results, roll out the paratha slightly thicker than a roti but thinner than regular paratha. That way, the parathas stay soft but also cook evenly throughout.
Top Tip
- Use fresh methi leaves: Tender, fresh fenugreek leaves not only taste better but also prevent the parathas from turning bitter. If the leaves are too mature, consider blanching the leaves before chopping & adding to the dough preparation.
- Rest the dough: Allowing the dough to rest 10-15 minutes not only makes it pliable and easier to roll the parathas, but also helps blend the flavors well.
- Minimal flour for rolling: Use just a little dusting of flour while rolling the parathas. Too much flour on the surface will make the parathas dry and tough after cooking.
- Cook on medium heat: Always cook the aloo methi paratha on medium flame. Low heat can make them dry and chewy while high heat may brown the surface too quickly leaving the inside undercooked.
Substitutions & Variations
- Flour options: Replace part of the whole wheat flour with multigrain flour, ragi or oats flour for a healthier twist.
- Greens swap: If fresh methi is not available, use kasuri methi (dried fenugreek leaves) for a similar flavor or substitute with spinach or dill leaves for a different taste.
- Spice variations: Add finely chopped green chillies, grated ginger for a fresh kick or swap red chilli flakes with red chilli powder. Sprinkle ajwain (carom seeds), jeera (cumin) or even a pinch of garam masala into the dough for added aroma and taste.
- Vegan option: Replace curd with water or plant-based yogurt to keep the dough moist and soft.
Storage & Serving Suggestions
Serve hot Aloo Methi Parathas with plain yogurt, pickle or a simple green chutney for a comforting meal. It can also be packed in lunch box with dry sabzi like aloo gobi matar or bhindi fry. The parathas can be used as a wrap by filling them with paneer bhurji, spiced veggies for a fusion style roll.
The dough can be prepared ahead of time, stored in an air tight container in the fridge overnight, going up to 24 hours. Cooked parathas can be stored in airtight container in the fridge for up to 2 days. Place parchment paper between each paratha to prevent them from sticking. The same method works for freezing the partially cooked parathas, store them in freezer safe bags for up to a month. Reheat on a hot tawa for best results.
Video Recipe
Frequently Asked Questions
- Can I freeze Aloo Methi Parathas? Yes! Partially cook the parathas, cool them, stack with parchment paper in between each paratha and store in a freezer safe bag for up to 1 month. Cook directly from frozen when needed.
- How do I keep parathas soft for longer? Aloo Methi Parathas are naturally soft as mashed boiled potatoes and curd in the dough helps retain the softness. Store wrapped in foil or butter paper if packing for lunchbox or travel.
- Can I use dried methi instead of fresh methi leaves? Yes, use kasuri methi as a substitute. Crush lightly before adding but note that the flavor will be slightly different from fresh methi.
- Can Aloo Methi Paratha dough be made ahead of time? Absolutely. Refrigerate the prepared dough for up to 24 hours in an airtight container. Bring it to room temperature before rolling out the parathas.
- Can I make this recipe vegan? Yes, replace the curd with water or plant-based yogurt to keep the dough soft and moist.
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Aloo Methi Paratha
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Whole Wheat Flour
- ½ cup Finely Chopped Methi Leaves
- ½ cup Boiled Mashed Potato
- 3 tablespoon Thick Curd
- ½ teaspoon Red Chilli Flakes
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 2 teaspoon Oil + extra for cooking paratha
- Water as needed
Instructions
- In a mixing bowl add 1 cup Whole Wheat Flour, ½ cup Boiled Mashed Potato, ½ cup Finely Chopped Methi Leaves, ¼ teaspoon Turmeric Powder, ½ teaspoon Red Chilli Flakes, Salt as needed.
- Add 3 tablespoon Thick Curd and mix everything together.
- Drizzle Water as needed little by little and begin to knead the dough.
- When the dough comes together, add 2 teaspoon Oil and continue to knead the dough.
- The dough should be soft and pliable. Cover and let it rest for 10-15 minutes.
- Divide the dough into 6 equal sized balls. Roll each portion into a ball, dust lightly with flour
- Roll into a circle of even thickness, dusting flour in between as needed. Avoid rolling the paratha too thick, as it may leave the center uncooked. It should be slightly thin, with even thickness for soft yet crispy parathas.
- Meanwhile heat a tawa on medium flame. Place the rolled paratha and cook each side for 1-2 mins, until golden spots appear. Drizzle oil all around and press with spatula to ensure even cooking.
- Remove from heat and serve hot with yogurt/plain curd, raita, pickle or even chutney of your choice.
Video
Notes
- As boiled mashed potatoes as well as methi leaves release moisture, add water little by little while kneading the dough. It should be soft, but not sticky to make it easier for rolling the parathas.
- For best results, roll out the paratha slightly thicker than a roti but thinner than regular paratha. That way, the parathas stay soft but also cook evenly throughout.
Comments
No Comments