Aloo Methi Paratha, an Indian whole wheat flatbread stuffed with mashed potatoes and fenugreek leaves mixture is best served with yoghurt and pickle. This can be relished any time of the day like breakfast, lunch, dinner or even as a snack!
These aloo methi parathas are stuffed with a delicious spicy mixture of mashed potatoes, fenugreek leaves, coriander seeds and some flavourful spice powders. These are good to eat as is but even better with a smear of homemade butter and some homemade pickle and homemade curd.
I love to make parathas because it spares me from making curries, side dishes etc. but Umma's bottle of pickle is over and I have not made the pickle I promised to make yet! So, I spiced the potato mixture enough so I won't need a pickle but a dab of pickle makes the meal complete.
How to make aloo methi paratha?
- Prepare the stuffing and while that is cooling start the dough prep. The thumb rule for making aloo methi parathas or any stuffed paratha is to keep the stuffing mixture moisture free and use very little oil for the stuffing, else it will prevent us from rolling neatly.
- Prepare the dough and let it rest. I learned that kneading whole wheat flour is much easier than kneading all-purpose flour dough. You don't have to knead the dough for too long but resting the dough sometimes makes a lot of difference.
- Stuff and roll either one dough ball method or two dough ball methods. I have shared the video for both methods in the recipe section below.
- Pan roast with ghee or butter on a thick bottomed pan on medium to high flame. Serve hot.
Update on 12th Jan 2017
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| The plate in the below image belongs to my new friend next door. I made some of these aloo methi parathas for her. 🙂 |
Update 10th July 2017
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| Made Aloo Amaranth leaves paratha when I got my hands on a bunch of Red amaranth leaves at Jeddah Lulu! |
Aloo Methi Paratha Recipe
INGREDIENTS
For the stuffing
- 4 to 6 medium potatoes; washed, boiled, peeled and mashed
- 1 tablespoon ghee
- 1 tablespoon coriander seeds
- 2 small-sized onions, finely chopped
- 2 to 3 green chillies, finely chopped
- up to 2 cups of fenugreek/methi leaves
- ¼ teaspoon garam masala
- ¼ teaspoon dry mango powder or chaat masala
- ½ teaspoon cumin powder
- handful of fresh coriander leaves, finely chopped
For the dough
- 2 cups whole wheat flour
- ¾ to 1 cup of water
- Salt to taste
Others
- Flour to dust and roll
- Ghee to cook
METHOD
Prepare the stuffing
- Heat ghee in a deep pan and fry the coriander seeds until golden.
- Add the onions and green chillies. Saute them until onions become translucent.
- Add the methi leaves or any greens and saute until wilted.
- Add in the spice powders and roast for a few minutes.
- Mix in the mashed potatoes and switch them off.
- Once cooled, transfer the content into a bowl and use your hands to combine everything well.
- Mix in the fresh coriander leaves and keep them aside.
Prepare the dough
- Add the flour and salt and start kneading while adding water. You may add the methi leaves to the dough.
- Knead just enough to form a soft dough and let it rest for 20 minutes.
- Divide the dough into 8 balls and keep them covered.
Stuff the dough balls
- Take one dough ball and roll it into a round shape the size of a small poori - 3" diameter.
- Place 2 tablespoons or more of the prepared stuffing in the middle of the rolled dough.
- Bring the edges together; pinch and twist the collected edges and press them down.
- If you find an air pocket, then use a fork to get rid of the air pockets. Repeat this for the rest of the dough balls, ensuring to keep the stuffed ones covered.
Two dough ball method
Watch the video two dough ball method
Single dough method
Watch the video for the Single dough method
Prepare aloo methi parathas
- Flour the work surface and dip the stuffed dough balls in flour.
- Roll with very little pressure - and without turning the side. Roll it as thick or thin as you want.
- Heat a thick bottomed pan or cast iron pan on a medium to high flame.
- Place the rolled paratha and cook until you start seeing air bubbles.
- Flip and cook further for a few seconds and flip again.
- Apply ghee all over the paratha and flip to cook evenly.
- Adjust the flame accordingly and cook the rest of the dough while stacking the parathas.
- Serve hot with any pickle and raita or yoghurt.
As much as I love making aloo methi parathas, I would enjoy it even more if someone can wake me up with a plate of hot parathas.. sigh!
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