Aloo Methi Paratha

Name: Aloo Methi Paratha
Total time: 3600 s
Yield: Makes 12 parathas
Ingredients: 4 cups whole wheat flour (about 480 grams); 2 cups fenugreek leaves, washed and chopped (about 60 grams); 2 teaspoons salt; 4 teaspoons oil; For the stuffing:; 6 boiled potatoes; 1/4 cup chopped cilantro (about 10 grams); 1 tablespoon dried fenugreek leaves (kasuri methi); 1 teaspoon red chili powder; 1 teaspoon dried mango powder (amchur); 1 teaspoon chili flakes; Salt to taste; 1/2 cup oil for cooking parathas (about 120 ml)

Dipika Bhalla @cook_1952

Mumbai

Winter Series
Aloo Methi Paratha

Dipika Bhalla @cook_1952

Mumbai

Winter Series
Aloo Methi Paratha

Saved

Ingredients

1 hour

Makes 12 parathas

4 cupswhole wheat flour (about 480 grams)
2 cupsfenugreek leaves, washed and chopped (about 60 grams)
2 teaspoonssalt
4 teaspoonsoil
For the stuffing:
6boiled potatoes
1/4 cupchopped cilantro (about 10 grams)
1 tablespoondried fenugreek leaves (kasuri methi)
1 teaspoonred chili powder
1 teaspoondried mango powder (amchur)
1 teaspoonchili flakes
Salt to taste
1/2 cupoil for cooking parathas (about 120 ml)

Saved

Steps

1 hour

1

Take the whole wheat flour in a large bowl. Add the chopped fenugreek leaves, salt, and oil. Mix well. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
2

Peel and mash the boiled potatoes. Add the chopped cilantro, dried fenugreek leaves, and all the spices. Mix well. Divide the mixture into 12 equal balls.
3

Divide the dough into 12 equal portions. Take one portion and shape it into a small bowl. Place a potato ball inside and seal it. Prepare all the stuffed dough balls in the same way.
4

Dust each ball with dry flour and gently roll it out into a paratha. Place on a hot griddle and cook both sides lightly on low heat. Then add oil and cook on medium heat until golden brown on both sides.
5

Serve the hot parathas with yogurt and chutney.