ALOO METHI PARATHA RECIPE

ALOO METHI PARATHA RECIPE
ALOO METHI PARATHA RECIPE

ALOO METHI PARATHA RECIPE

5/5

Aloo Methi Paratha is a delicious Indian flatbread stuffed with a flavorful combination of mashed potatoes and fresh fenugreek leaves. It is a nutritious and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. This recipe provides step-by-step instructions to make Aloo Methi Paratha along with its nutrition value. It is a suitable choice for Indian weight loss diets when consumed in moderation.

INGREDIENTS

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • Salt to taste

For the Filling:

  • 2 medium-sized potatoes, boiled and mashed
  • 1 cup fresh fenugreek leaves (methi), finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • Salt to taste

INSTRUCTIONS

  1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft dough. Set aside for 15-20 minutes.
  2. In another bowl, mix together the mashed potatoes, fenugreek leaves, ginger-garlic paste, green chili, turmeric powder, red chili powder, cumin powder, and salt. Ensure the filling is well combined.
  3. Divide the dough into small equal-sized balls and the filling into the same number of portions.
  4. Take a dough ball and roll it into a small circle. Place a portion of the filling in the center of the circle.
  5. Bring the edges of the dough together to seal the filling and gently press it down.
  6. Dust the stuffed dough ball with flour and roll it out into a paratha, ensuring it is evenly thick.
  7. Heat a tawa or griddle over medium heat and place the rolled paratha on it.
  8. Cook one side for a minute or until small bubbles start to appear.
  9. Flip the paratha and cook the other side. Apply some ghee or oil on both sides and cook until golden brown spots appear.
  10. Repeat the process with the remaining dough and filling portions.
  11. Serve the hot Aloo Methi Parathas with yogurt, pickle, or any chutney of your choice.

TIPS

  1. Ensure the fenugreek leaves are fresh and tender for the best flavor.
  2. You can adjust the spice level according to your preference by adding more or less chili powder.
  3. For a healthier version, you can use a combination of whole wheat flour and oats or multigrain flour for the dough.
  4. Serve Aloo Methi Paratha with a side of cucumber raita or a bowl of salad for a balanced meal.
  5. Leftover parathas can be stored in the refrigerator and reheated in a tawa or microwave when needed.

NUTRITION VALUE

  • Calories: XX kcal
  • Carbohydrates: XX g
  • Protein: XX g
  • Fat: XX g
  • Fiber: XX g

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