Methi Aloo Paratha Recipe

An Indian flatbread made with wheat flour and combine with aloo and methi makes this recipe high and in fiber and calorie dense.

Nutritional info

ingredients
1 Tbsp(4.0 gm) Methi Leaves
ingredients
1 Tbsp(12.0 gm) Boiled Potato (Chopped)
ingredients
1/2 Cup(73.0 gm) Wheat Flour (Whole)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.38 gm) Red Chilly
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
ingredients
As Required(50.0 ml) Water
  • Take 1 tbsp potatoes, boil, chop and keep aside.

  • To make the dough take a mixing bowl, add 1/2 cup wheat flour and a little water to knead it into a soft dough. Keep aside.

  • To make the stuffing take a mixing bowl, add 1 tbsp chopped methi leaves, 1 tbsp previously boiled and chopped potatoes, 1/4th tsp salt, 1 tsp ginger garlic paste, 1/4th tsp haldi, 1/4th tsp red chilli powder and 1/4th 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.