Tuesday, February 5, 2013

Methi ~ Aloo Paratha / Fenugreek Leaves and Potato Stuffed Flat Bread

For the dough:
Wheat flour - 2 cups
Salt - to taste
Water - as needed

For the stuffing:
Potatoes - 3 (boiled, peeled and mashed)
Methi / Fenugreek Leaves - 2 cups (washed and chopped)
Cumin Seeds - 1 tsp
Grated Ginger - 1 tsp
Chopped Green Chilies - 4
Chat Masala - 2 tsp
Amchur / Dry Mango Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Oil / Ghee for making Parathas
Some flour for dusting


  1. In a large bowl, place the flour and salt.  Add enough water and make soft dough.  Keep it aside for 30 minutes.
  2. Mix together the methi leaves, cumin seeds, ginger, chilies, chat masala, amchur powder, turmeric powder and salt.
  3. Add the mashed potatoes and mix well.  Make sure the potatoes are soft and without any lumps.  This helps to roll the parathas easily.
  4. Make a lemon size balls and keep it aside.
  5. Knead the dough one more time.
  6. Take a lemon sized dough and roll into a thick disc.
  7. Place the potato filling in the center and cover the edges.  Flatten the dough ball and dust with some flour.
  8. Roll into a large, thick circle.
  9. Heat a skillet and place the rolled disk.  Cook until the brown spots appear on the bottom side.
  10. Flip to the other side to cook.
  11. Apply oil / ghee to the cooked side.  Flip and do the same to the other side.
  12. Cook until both sides are brown.  Remove from the skillet.
  13. Serve hot with yogurt, raita or/and pickle.


  1. latha we can also use left over methi-aloo sabji for this paratha? Very filling

  2. Delicious parathas...wud luv to have 'em with some raita.

  3. Hello latha,

    Parathas are just mouthwatering
    Happy to follow you dear.
    Do visit my blog in your free time http://www.foodydelight.com/

  4. Mmm, that looks so tasty and I love these kinds of Indian food.


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