Methi Aloo Paratha Recipe

A sumptuous Methi Aloo paratha filled with a delicious blend of antioxidant-rich fenugreek leaves and potatoes makes this recipe a nutrient-dense option and can be served best with pickles or Nestlé A+ Curd.

Nutrition Information per serve

  • 182.1 kcal
  • 27.6 gm
  • 1.1 gm
  • 5.2 gm
    Total Fat
  • 4.9 gm
    Total Fiber
2.0 Chopped Tbsp(8.0 gm) Methi Leaves
4.0 Boiled Chopped Tbsp(50.0 gm) Potato
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
0.13 Tsp(0.63 gm) Ginger Garlic Paste
0.13 Powder Tsp(0.27 gm) Red Chilly
0.13 Tsp(0.26 gm) Dry Mango Powder
0.13 Tsp(0.3 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
15.0 Ml(15.0 ml) Water
  • To make the stuffing take a mixing bowl, add 1 tbsp chopped methi leaves, 1 tbsp previously boiled and chopped 1/8 tsp haldi, 1/8 tsp red chilli powder and 1/8th tsp dry mango powder.

  • Mash and mix well using your hand. Keep aside.

  • Take the previously kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp oil on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander.

  • Serve hot.