Methi Aloo Paratha With Curd Recipe

Layers of cooked dough stuffed with Potato and Fenugreek leaves and roasted to perfection, making it a delicious dish for children.Curd is an excellent source of good bacteria and aids digestion and makes it a complete meal.

Nutritional info

ingredients
4 Tbsp(35.0 gm) Wheat Flour (Whole)
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1 Tbsp(4.0 gm) Methi Leaves (Chopped)
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1 Tbsp(10.0 gm) Potato (Chopped )
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.54 gm) Red Chilly (Powder)
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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
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As Required(50.0 ml) Water
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2 Tbsp(29.0 gm) Curd
  • Boil and chop 1 tbsp potatoes

  • Knead 1/2 cup wheat flour into a dough.

  • For the stuffing

    In a bowl, add 1 tbsp chopped methi leaves, 1 tbsp boiled chopped potatoes, 1/4th tsp salt, 1 tsp ginger garlic paste, 1/4th tsp haldi, 1/4th tsp red chilli powder, 1/4th tsp dry mango powder.

  • Mash and mix it well.

  • Roll the dough and add the stuffing.

  • Seal it from all the sides and roll into a paratha.

  • On a frying pan, roast the paratha on both the sides with oil.

  • Serve with curd.