Aloo Methi Parata | Aloo Parata | How to Make Aloo Parata

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.

Print this Recipe

Tips

Potato:

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

Fenugreek:

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

Method to mix the dough:

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.
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:

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:

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.