Methi Aloo Parantha

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Methi Aloo Parantha

About Methi Aloo Parantha

Table of Contents

These paranthas make ideal breakfast snack – healthy and tasty

  • Whole wheat flour 2 cups
  • Fresh fenugreek leaves (methi), chopped 1 cup
  • Medium potatoes, boiled, peeled and mashed 2 to 3
  • Salt to taste
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  • Take wheat flour in a bowl, add salt and sufficient water and knead into soft dough.
  • To make the stuffing, mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
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Ingredients

  • Whole wheat flour 2 cups
  • Fresh fenugreek leaves (methi), chopped 1 cup
  • Medium potatoes, boiled, peeled and mashed 2 to 3
  • Salt to taste
  • Cumin powder 2 tsps
  • Turmeric powder ½ tsp
  • Chaat masala 1 tsp
  • Ginger-garlic paste ½ tsp
  • Sunflower oil as required

How to Make Methi Aloo Parantha (Stepwise Photos)

Method

  1. Take wheat flour in a bowl, add salt and sufficient water and knead into soft dough.
  2. To make the stuffing, mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
  3. Divide the dough into equal balls and roll out each ball into a small roti. Place some stuffing in the center, gather the edges and seal. Roll them out into slightly thick paranthas.
  4. Heat a non-stick tawa, place the parantha on it, one and a time, and cook for a minute. Flip, drizzle some oil around and flip again. Flip some more oil and cook, turning sides till both sides are equally done.
  5. Transfer the paranthas on serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:25 minutes

Cook time: 20 minutes

Difficulty Level: Moderate

Course: Bread

Cuisine: Indian

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