Methi Aloo Parantha

About Methi Aloo Parantha

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 hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps