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.
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.
- 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. 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.