Methi or Fenugreek is used in many Indian recipes as a spice, vegetable or a herb. Whatever the form it gives a great and unique taste to the preparation. Today I used the methi leaves in the dough, filled it with boiled potatoes to make a Aaloo Methi Paratha. This paratha is a great option for either breakfast or main course and can be served with any of the main course dishes or your choice or chutney and achaar. A splash of butter does wonders to any Indian bread and this is no different. Make these parathas with fresh methi and serve them hot for perfect results. These can even be packed for school and office lunch or picnics or just enhance the number of breads in your basket. Use this simple Aaloo Methi Paratha Recipe to make it at home.
Ingredients needed for Aaloo Methi Paratha
Desi Ghee for cooking
Boiled potatoes – 2
Fresh coriander leaves – 1/2 cup (chopped)
Ginger – 1/2 inch piece (grated)
Green chili – 1 (cut in small pieces)
Salt – 1/2 tsp
Dry mango powder – 1/2 tsp
Cumin powder – 1/2 tsp
Flour – 2 cup
Salt – 1/2 tsp
Fresh methi leaves – 1 cup (chopped)
How to make Aaloo Methi Paratha
Preparation time: 15 min.
Cooking time: 15 min.
Mix all the ingredients for the filling in a bowl. Keep aside.
Knead a dough with salt and methi leaves using water as needed.
Divide the dough in equal part balls.
Roll the balls slightly, place equal filling and close them again.
Roll them again (using flour to avoid sticking) into circle shapes.
Heat a tava and fry the parathas with desi ghee until brown from both sides.