 leaves into the paratha dough to enhance its flavor and health benefits.){kind=link}
Methi Aloo Paratha is a quick and easy stuffed paratha that’s both delicious and nutritious. In this recipe, I incorporate a special green paste and chopped methi (fenugreek) leaves into the paratha dough to enhance its flavor and health benefits. The parathas are then stuffed with a spicy potato filling, making them a perfect choice for breakfast, lunch, or even dinner.
The recipe for stuffed parathas can vary from one household to another, but here, I’m sharing a basic yet flavorful version. Boiled potatoes are grated, mixed with spices, stuffed into the dough, gently rolled, and roasted in ghee. In my version, I make square-shaped parathas, which are simple to prepare and can be made by anyone. Do give it a try!
Key Tips for Making Tasty Methi Aloo Paratha:
- The Special Green Paste:
For the dough, I prepare a flavorful green paste using coriander leaves, green chilies, ginger, garlic, and spinach leaves. This paste not only enhances the taste of the paratha but also makes it healthier. - Paratha Dough Preparation:
- I use a mix of wheat flour and besan (gram flour) for the dough. The addition of besan gives the parathas a crispy outer layer.
- You can also use maida (plain flour) or a mix of wheat flour and maida, but using only wheat flour is a healthier option.
- Ensure the dough is soft and smooth. Avoid kneading a tight dough, as it won’t stretch easily while rolling the parathas.
- Potato Stuffing:
- The potato stuffing is made slightly spicy for added flavor.
- Take extra care to ensure the stuffing is moist but not watery. Watery stuffing makes it difficult to roll the parathas.
- If the stuffing is too moist, you can add some dry poha (flattened rice) powder to absorb the excess moisture and make it easier to handle.
- Variations for Stuffing:
- You can experiment with different fillings like corn, capsicum, or cheese to suit your taste.
- Roasting the Paratha:
- Roast the parathas on medium flame to achieve a crispy outer layer.
- Use either ghee or oil while roasting, depending on your preference.
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Ingredients
For green paste for dough
- 1 cup coriander leaves
- 2 green chilli
- 1 inch ginger
- 5-6 garlic cloves
- 7-8 boiled palak leaves
- 1 tsp cumin seeds
- Pinch of salt
- 1 tsp sugar
- 1 tsp lemon juice
- 2 tbsp water
For paratha dough
- Prepared green paste
- 1 cup chopped methi leaves
- 2 cup wheat flour
- ½ cup gram flour - besan
- Salt to taste
- 1 tsp ajwain
- Pinch of hing
- 2 tbsp sesame seeds
- 2 tbsp curd
- 1 tbsp oil
- ¼ cup water or as required
- Oil or Ghee for roasting paratha
Paratha Stuffing
- 500 grm or 5-6 medium size boiled boiled potatoes
- 1 tbsp oil
- ½ cup chopped onion
- 1 tbsp green chilli-ginger-garlic paste
- Salt to taste
- 1 tsp red chili powder
- ½ tsp cumin powder
- 1 tsp dry mango powder
- ½ tsp garam masala
- ¼ tsp ajwain
- ½ tsp crushed coriander seeds
- Some coriander leaves
Instructions
- In a mixer jar, add 1 cup coriander leaves, 2 green chilies, 1-inch ginger, 5-6 garlic cloves, 7-8 boiled spinach leaves, 1 tsp cumin seeds, a pinch of salt, 1 tsp sugar, 1 tsp lemon juice, and 2 tbsp water. Grind it into a smooth paste.
- Add the ground paste into a mixing bowl, along with 1 cup chopped fenugreek (methi) leaves, 2 cups wheat flour, ½ cup gram flour (besan), salt to taste, 1 tsp ajwain, a pinch of hing, 2 tbsp white sesame seeds, 2 tbsp curd, and 1 tbsp oil.
- Add ¼ cup water or as required to knead a medium-soft dough for paratha. Cover and let the dough rest for 10-15 minutes.
- For preparing the paratha stuffing, mash boiled potatoes in a mixing bowl using your hands or a masher.
- In a tadka pan, add chopped onion and sauté it. Then, add 1 tbsp green chili-ginger-garlic paste and sauté it. Switch off the gas and add the mixture to the potato stuffing.
- Add salt, 1 tsp red chili powder, ½ tsp cumin powder, 1 t
- sp amchur powder, ½ tsp garam masala, ¼ tsp ajwain, ½ tsp crushed coriander seeds, and some coriander leaves. Mix well.
- The potato stuffing is ready. Keep it aside.
- After the dough has rested for 20 minutes, knead it slightly and pinch a ball-sized portion of the dough.
- Roll the dough into a roti of slightly thin thickness.
- Spread the potato stuffing in the center.
- Carefully fold and close all sides of the paratha, forming a square. Press gently and sprinkle some flour, then roll it slightly.
- Place the rolled paratha on a hot tawa.
- Apply 1 tsp oil or ghee and cook the paratha.
- Roast the methi aloo paratha on a medium-low flame until browned and uniformly roasted on both sides.
- Serve the methi aloo paratha with butter and raita.
Notes
- The addition of boiled palak gives a green color to the paste and enhances its taste.
- Do not add methi to the ground paste; otherwise, the paste will become bitter in taste.
- Knead medium-soft dough for paratha. Do not knead tight dough, as it will not stretch easily while rolling the paratha.
- Add sautéed onion to the masala so its raw taste is gone and it does not release water into the stuffing.
- Potato stuffing should be dry. If it is slightly wet, add dry poha powder to it.
- You can make paratha stuffing with corn, capsicum, and cheese.
- The folded side of the paratha should be on top while rolling the paratha.
- Cook the paratha on medium flame.
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