Methi Aloo Paratha is an irresistible paratha stuffed with the tasty leaves of methi and the boiled potatoes. This paratha has tremendous blend of Indian spices. This paratha is extremely delicious and healthy in nature because of goodness of methi. The leaves of methi contains a lot of calcium and iron which is necessary for good health.

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6

Ingredients:

For making dough you need:

• 2 cups wheat flour
• 2 cups fresh methi (fenugreek leaves) chopped
• 2 tsp ghee
• 1 tsp red chilli powder
• Salt to taste

For the stuffing you need:

• 4 boiled potatoes
• 4-5 green chillies chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/2 tsp dry mango powder
• Salt to taste

Other ingredients:

• 1 cup vegetable oil
• Dry wheat flour
• 1 cup unsalted butter
• Chaat masala to sprinkle

How to make Methi Aloo Paratha:

1. Lets make the dough first, combine all the ingredients of making dough, use little amount of water and knead to make a soft and smooth dough. Keep aside.
2. In the meantime combine all the ingredients of the stuffing in a large bowl. Mash the potatoes very well.
3. Divide this mixture into equal parts, also divide the dough into equal parts.
4. Heat up the griddle or tawa on medium high flame.
5. Take a portion of dough, place on a clean surface and roll to make a small circle with the help of rolling pin.
6. Use the dry wheat flour for the smooth rolling.
7. Now place a portion of stuffing in the center and seal the edges tightly. Roll again like you normally roll any paratha.
8. Place the rolled out paratha on hot tawa, sprinkle little bit of oil and cook until it turns into golden brown in color from both the sides.
9. In this way make all the paratha’s.
10. While serving apply little bit of butter on the paratha, sprinkle little bit of chaat masala.
11. Serve these hot and yummy paratha’s with curd and roasted papad.

Chef Tips:

1. Applying butter and chaat masala is optional garnishing while serving.
2. Taste the methi leaves before combining with the wheat flour, its because if your methi is sour then boil it first, squeeze out the water and then mix with the flour.