Non Stuffed Aloo Methi Paratha
Enjoy two amazing paratha flavors in one with this non stuffed Aloo Methi Paratha. It is a delicious, soft, and flaky easy to make paratha recipe. Parathas make a comforting and fulfilling meal along with some pickles, yogurt, or raita.
Whole wheat flour, besan, yogurt, fenugreek leaves, potatoes, and some spices are combined together to make this delicious tasting paratha. The softness of boiled potatoes makes this paratha extremely soft from inside and crispy from the outside.
Aloo methi paratha makes a perfect weeknight dinner or lunch box recipe which you can enjoy on its own. It is a very satisfying yet healthy paratha recipe. Freshly made cultured butter or homemade yogurt tastes simply heavenly with this paratha.
This paratha can be made in two different ways – by stuffing the filling inside the dough or by simply mixing all the ingredients together. For a simpler and quicker version, I have not stuffed the paratha.
Fenugreek aka methi leaves add mild bitterness and nutty flavors in the paratha. Methi leaves are excellent for heart, skin, hair, digestion, and diabetes. These bitter leaves are loaded with nutrients and antioxidants.
Table of Contents
How To Clean Methi Leaves?
Pick the fresh bright green colored methi leaves from an Indian store. Cut off the thick stem ends of methi leaves with a knife. Pluck out the thin and tender stems along with leaves. Soak the methi leaves in ample water in a salad spinner or large bowl for 5 minutes. Gently pick up the leaves, transfer them to the colander, and discard the water. All the dirt will be sitting down in the water. Rinse out methi leaves 3-4 times in a lot of water until the water will come out dirt free. Set the methi leaves aside to dry for 15-20 minutes in a colander before chopping them.
Ingredients
- Fenugreek leaves
- Potatoes
- Cilantro leaves
- Green chillies
- Garlic cloves
- Whole wheat flour
- Besan
- Red chili powder
- Turmeric powder
- Coriander powder
- Cumin powder
- Garam masala
- Asafoetida
- Carom seeds
- Yogurt
- Salt
- Oil
Aloo Methi Paratha Step By Step Recipe
Making The Dough
In a large bowl, add the whole wheat flour, besan, all the spices, and salt.
Peel the boiled potatoes, grate them, and transfer them to the bowl.
Add grated garlic, green chilis, coriander leaves, chopped methi leaves, and some yogurt. Start mixing everything with your hands. It will release some moisture into the flour mixture.
Add 4-5 tbsp water if needed little at a time to form a soft dough. Add 2 tsp oil in the dough until it forms into a smooth dough.
*The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.
Once the dough is formed, drizzle 1/2 tsp of oil, cover the bowl, and keep aside for 10 minutes. You can keep the dough in the refrigerator for 1-2 hours and take it out 10 minutes before rolling them.
Rolling The Paratha
Knead the dough for 1 minute, divide the dough, and make 10 equal balls.
Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking. Don’t dust too much flour or else parathas will turn hard.
Frying The Paratha
Once the griddle is hot, transfer the paratha onto it. Let the paratha cook for 20 seconds.
Next, flip it to the other side, spread some oil over, and let it cook until you see light brown spots.
Flip the paratha again, spread some more oil on the top, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
You can roll the rest of the parathas and cook them in the same manner.
Stack up parathas one over another.
Tips For Making Aloo Paratha
- Pluck the leaves and thin stems of fenugreek and discard the thick stems.
- Thoroughly clean the methi leaves with ample water to remove all the dirt from them before using in the recipe.
- Finely chop the methi leaves and store them in a bowl and cover it with a paper napkin for 2-3 hours or overnight.
- Boil the potatoes in an Indian pressure cooker or instant pot ahead of time and store them into the refrigerator.
- Add 1-2 tbsp of water at a time to form a smooth and soft dough. Store the dough into a refrigerator for 2-3 hours or overnight for a quick meal fix.
How To Store Aloo Methi Paratha?
Aloo methi parathas taste best when served hot and fresh.
Once they cool down, you can store them into an airtight container for 5-6 hours on a countertop.
Make them in advance and store in a refrigerator into an airtight container for up to 4 days.
Reheat them on a skillet. Keep them in a plate, cover them with a damp paper towel, and heat them in the microwave for 10-15 seconds before serving.
Aloo methi parathas freeze well for 2 months. You can place a parchment paper between each paratha and store them in a ziplock bag.
Thaw them on a countertop for 10 -15 seconds and reheat them on a griddle before serving.
How to serve Aloo Methi Paratha?
Enjoy these parathas on their own! You can serve them with boondi raita, plain dahi or homemade cultured butter.
Serve them with green chili pickle, pear chutney, or apple chutney. Dry garlic chutney or dry peanuts chutney tastes wonderful with the paratha.
Serve some roasted veggies or salad along with raita, pickle or chutney to make it a wholesome meal.
You can enjoy kala chana as a side dish with these parathas. My family enjoys that combo with some mango pickle.
Other Non Stuffed Paratha Recipes:
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Recipe Card
Aloo Methi Paratha
Ingredients
- 1 cup Fenugreek leaves cleaned, finely chopped
- 200 grams Potatoes boiled
- 1/4 cup Cilantro leaves chopped
- 2 medium Green chillies grated
- 2 medium Garlic cloves grated
- 2 cup Wheat flour
- 2 tsp Besan
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/4 tsp Asafoetida
- 1/2 tsp Carom seeds slightly crushed
- 2 tsp Yogurt
- 1.5 tsp Salt or as required
- 8 tbsp Oil divided
Instructions
Making The Dough
- In a large bowl, add the whole wheat flour, besan, all the spices, and salt.
- Peel the boiled potatoes, grate them, and transfer them to the bowl.
- Add grated garlic, green chilis, coriander leaves, chopped methi leaves, and some yogurt. Start mixing everything with your hands. It will release some moisture into the flour mixture.
- Add 4-5 tbsp water if needed little at a time to form a soft dough. Add 2 tsp oil in the dough until it forms into a smooth dough.
- Once the dough is formed, drizzle 1/2 tsp of oil, cover the bowl, and keep aside for 10 minutes. You can keep the dough in the refrigerator for 1-2 hours and take it out 10 minutes before rolling them.
Rolling The Paratha
- Knead the dough for 1 minute, divide the dough, and make 10 equal balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking. Don’t dust too much flour or else parathas will turn hard.
Frying The Paratha
- Once the griddle is hot, transfer the paratha onto it. Let the paratha cook for 20 seconds.
- Next, flip it to the other side, spread some oil over, and let it cook until you see light brown spots.
- Flip the paratha again, spread some more oil on the top, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
- Stack up parathas one over another.
Notes
- Pluck the leaves and thin stems of fenugreek and discard the thick stems.
- Thoroughly clean the methi leaves with ample water to remove all the dirt from them before using in the recipe.
- Finely chop the methi leaves and store them in a bowl and cover it with a paper napkin for 2-3 hours or overnight.Â
- Boil the potatoes in an Indian pressure cooker or instant pot ahead of time and store them into the refrigerator.Â
- Add 1-2 tbsp of water at a time to form a smooth and soft dough. The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.
- Store the dough into a refrigerator for 2-3 hours or overnight for a quick meal fix.
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