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Aloo Methi Paratha: From Simple to Sublime with Visual Delights!

Imagine an incredibly soft flatbread surrounding a warm, creamy filling of nourishing fenugreek and smooth potatoes. That is the magic of Aloo Methi Paratha, the beloved Indian delicacy spanning through time and kitchens. A blend of textures and flavors that is great for breakfast, lunch, or a fulfilling snack. Well, get your rolling pin and let’s embark on a journey of gastronomic joy!

How to prepare Aloo Methi Paratha:

Recipe by payalCourse: Breakfast


Prep time


Cooking time





Join us on a flavorful culinary adventure. It’s time to learn how to make Aloo Methi Paratha. Directions Join me in making this tasty and nutritious Indian dish.


  • For the dough:

  • 2 cups whole wheat flour (atta)

  • 1/2 tsp salt

  • 1 tbsp oil

  • Warm water as required

  • For the filling:

  • 2 medium potatoes, boiled and mashed

  • 1 cup finely chopped fenugreek leaves (methi)

  • 1/2 cup chopped onion

  • 1 green chili, finely chopped (optional)

  • 1/2 inch ginger, grated

  • 1 tsp cumin seeds

  • 1/2 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 1/4 tsp garam masala

  • 1/4 tsp red chili powder (optional)

  • Salt to taste

  • Oil for cooking


  • 1. Create the dough:
    Mix flour and salt in a large bowl.
    Add the oil gradually and mix on medium until you obtain coarse bread crumb.
    Mix some lukewarm water into the dough gradually until the dough becomes soft and easily elastic.
    Cover it with a damp cloth and let it stand for 30 minutes.
  • 2. Craft the filling:
    Heat some oil in a pan and when cumin seeds start popping, place it over the heat.
    Soften onion and ginger in butter and oil.
    Stir one minute if chopped green chilli is used.
    Then add the mashed potatoes, fenugreek leaves and the spices.
    Stir well and cook it for 2-3 minutes until it becomes dry and spicy.
    Sprinkle it with a little salt and let it stay for a while.
  • 3. Assemble and cook the parathas:
    Make an equal amount of dough balls and roll each one into a disc.
    Place some of the filling in the middle of the disc.
    Fold the half-moon shapes along the edges to cover the filling.
    Seal the edges tightly.
    Sprinkle flour over the paratha and flatten it with a roller.
    Put oil in a tava or griddle and heat it.
    Cook the paratha over medium heat and flip frequently until golden and crispy on both sides.


  • Use fresh leaves of fenugreek for their best flavor and aroma.
  • Avoid overstuffing the parathas to prevent bursting during cooking.
  • Adjust the spice levels according to your preference.
  • It can be served hot together with a teaspoon of yogurt, chutney or pickle.

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