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
- 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.
- 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.
- Divide the dough into small equal-sized balls and the filling into the same number of portions.
- Take a dough ball and roll it into a small circle. Place a portion of the filling in the center of the circle.
- Bring the edges of the dough together to seal the filling and gently press it down.
- Dust the stuffed dough ball with flour and roll it out into a paratha, ensuring it is evenly thick.
- Heat a tawa or griddle over medium heat and place the rolled paratha on it.
- Cook one side for a minute or until small bubbles start to appear.
- Flip the paratha and cook the other side. Apply some ghee or oil on both sides and cook until golden brown spots appear.
- Repeat the process with the remaining dough and filling portions.
- Serve the hot Aloo Methi Parathas with yogurt, pickle, or any chutney of your choice.
TIPS
- Ensure the fenugreek leaves are fresh and tender for the best flavor.
- You can adjust the spice level according to your preference by adding more or less chili powder.
- For a healthier version, you can use a combination of whole wheat flour and oats or multigrain flour for the dough.
- Serve Aloo Methi Paratha with a side of cucumber raita or a bowl of salad for a balanced meal.
- 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
