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–+ servings

Aloo Methi Paratha Recipe | Aalu Methi Paratha | aloo ka paratha

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, paratha
Cuisine Indian
Servings 15 paratha

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.