Aloo methi paratha
Aloo methi paratha is nothing less than a marvelous creation. With the instructions provided, you can easily create this Aloo methi paratha . This Aloo methi paratha tastes delicious and will make you want to eat all the more due to its rich flavours. The yummy recipe is created by parveen with loads of love and effort. Try this simple and nutritious Aloo methi paratha for dinner tonight and let your loved ones experience new flavours of this unique dish. Aloo methi paratha is simple and best for all special occasions. Take your taste buds on a joy ride with this yummy Aloo methi paratha. Foodies vouch for this Aloo methi paratha due to its rich aroma and awesome texture. So, what are you waiting for? Enjoy this delicious Aloo methi paratha. Don’t forget to recommend this wonderful Aloo methi paratha to your friends and relatives.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ¾ cup of whole wheat flour / Atta
- 1 large potato (boiled and mashed)
- Fistful of finely chopped Fenugreek leaves / methi
- 1 tbsp. chopped coriander leaves
- ¼ tsp ajwain or Green chili chopped or paste
- ¾ tsp grated garlic (optional)
- Pinch of turmeric
- 1 tbsp. oil
- Salt to taste
How to make the recipe
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Mix all the ingredients except oil thoroughly, if needed add water little by little and knead it. Add oil and knead again till the dough becomes pliable. I make the dough sticky and soft, this is a way to keep the paratha soft.
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Soak and set aside for 5 to 10 mins. Make balls of a large lemon size.
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Flour the rolling area and roll with a rolling pin to a thick layer. Do not make them very thin, they tend to become hard.
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Heat a tawa till smoky hot, transfer the aloo methi paratha to the tawa and adjust the flame to medium high.
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When the paratha starts to bubble, press gently the paratha randomly with a kitchen tissue or wooden spoon to help in puffing. Add a tsp of oil around the paratha.
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Flip the parata to the other side and repeat the process till it is fully done.
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Stack aloo methi paratha(one on top of the other) and wrap in a kitchen tissue or in a cloth to keep them soft. This way aloo methi paratha remains soft for many hours.
