Aloo Methi Parata | Aloo Parata

1 hr 5 mins Rotis Paratha

This Potato Fenugreek Paratha is the best option for Lunch boxes and as Dinner. Making it simple with ingredients such as Potato, Fenugreek, Ajawan,Salt, Chilli powder, Wheat flour, a layered paratha is always easy to make and healthy as well.

It has a slight bitterness because of the Methi but remains soft even for long hours. We generally make this by placing a ball of Potato mixture in the centre of the Paratha and press it using dough into a Paratha. Here in this recipe, we are mixing the Boiled and mashed potatoes and Fenugreek leaves into the flour and making it into a smooth dough.

Most of the time, the Potato mixture comes out of the dough ball while pressing it. But if we follow this method suggested here, we can avoid such a mess. It can be relished even more if having teamed up with Curd.

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Aloo Methi Parata | Aloo Parata

Tips

Potato:

  1. Boil the Potato properly and grate it with a thin grater to avoid lumps.

Fenugreek:

  1. I used big Fenugreek leaves but you can use small leaves if you do not mind the bitterness.

Method to mix the dough:

  1. You have to mix the dough patiently using a little water occasionally. It has to be soaked for sometime.Then only the Parathas will come out soft or else they become very hard and become like Papad.
  2. This Paratha needs more Oil than usual. Then only it will be soft and tasty. I prefer using more Oil for this but you can reduce it if you don't want to.

Method for folding the Paratha:

  1. Keep adding at least 4 drops of Oil each time you fold the Paratha into half till you get a Triangular shape. Then, it will not stick to the rolling pin and also comes out soft.

Method for Roasting the Parathas:

  1. Roast the Paratha on both sides without adding Oil till it changes its color and then pour Oil and roast properly. Do not place the Paratha till the tava is really hot, or else it becomes very hard.

Aloo Methi Parata | Aloo Parata - Recipe Video

Aloo Methi Parata | Aloo Parata

Rotis Paratha | vegetarian
  • Prep Time 20 mins
  • Cook Time 15 mins
  • Resting Time 30 mins
  • Total Time 1 hr 5 mins
  • Servings 4

Ingredients

  • 2 cups Wheat flour
  • 1 cup Chopped Fenugreek leaves
  • 2 Boiled Potato
  • 2 Green Chillies - Grated or paste
  • 1/4 tsp Pounded Ajawan
  • 5 Garlic
  • Salt
  • Chopped Coriander leaves
  • Water for mixing
  • 1 tbsp Oil for mixing the batter
  • 3 tbsps Oil to pour in the layers
  • 4 tbsp Oil for roasting the Parata

Instructions

  1. Grate the Boiled Potato and Garlic
  2. Add all the ingredients to the Mashed Potatoes.Mix the dough squeezing the Chopped Fenugreek leaves without adding water before.Take water only if it is required.
  3. Take a little Oil and mix the dough and keep it aside covering it with a wet cloth for at least 30 minutes.
  4. Divide the dough into 4 parts, either big or small.
  5. Spread each ball into a round shape using a rolling pin. Spread some oil on it and fold it into half and spread oil again and fold it again to get a Triangular shape. Spread it into a thin Paratha.
  6. Roast the Paratha on a hot Tawa on both sides and then pour a little Oil and roast it till it becomes golden brown.
  7. These taste excellent with cool Curd raita.

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Aloo Methi Parata | Aloo Parata