Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
Methi Aloo Paratha is a very tasty variant of aloo paratha with fresh fenugreek leaves.
Methi Aloo Paratha is ideal breakfast especially when you want to feed your reluctant family with methi or fenugreek leaves. Did I say serve for breakfast but then you can serve it for lunch or dinner? How about your Childs tiffin box or hubby’s lunch box?
I have been cooking after a long gap now. We were renovating our flat and were staying in our friend’s place. So one of the first things I made after coming back home was Fenugreek leaves and Potatoes Stuffed Flatbreads. I have made gobhi paratha too but unfortunately, I have no pics to go with my handiwork.
We love to have parathas for breakfast but the family prefers aloo paratha most. When Sujata of Batter up with Sujata suggested we make a nutritious breakfast I wanted to feed my family the goodness of fresh fenugreek which is abundantly available in the markets now.
To make aloo methi paratha and to reduce the bitterness of the methi leaves just saute them in oil or ghee. The flavoursome spices and the potato does the rest of the trick. I have made the parathas after stuffing them but you can mix all the ingredients ad make them like theplas too.
To make Methi Aloo Paratha you will need the following ingredients:
Methi Leaves: Fresh Fenugreek Leaves that are available in plenty in the current season.
Potatoes: Aloo, boiled and grated potatoes.
Whole Wheat Flour: The regular gehu ka atta after all this is an unleavened flatbread.
Spices: Use to flavour the paratha cumin seeds, green chillies, red chilli powder, cumin seed powder, coriander seed powder and amchur/amchoor or dry mango powder.
Oil: use oil or homemade ghee to fry the paratha.
Besan: Chickpea Flour is also used to make the filling (optional).
How to make the Methi Aloo Paratha:
Fry the cumin seeds till golden then add the fenugreek leaves and stir fry till all the moisture evaporates.
Add the salt, grated potatoes, green chillies, red chilli powder and dry mango powder. Mix well and let it cool.
Mix the wheat flour with oil and salt and knead to a soft smooth dough. Cover and let it rest.
Make balls of the filling and the dough each. Roll out a small circle, place the filling in the centre. Cover the filling with the dough edges, seal firmly. Dredge in dry flour and roll out to a circle.
Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both sides.
Serve immediately with fresh curds.
Aloo Methi Paratha
- Rolling Pin
- Spoons and Ladles
For The Dough:
- 1 cups whole wheat flour
- 1 tsp oil
- salt to taste
For the Stuffing:
- 1 cup fenugreek leaves chopped
- 1 tsp ginger-garlic paste
- 1 1/4 cups boiled potatoes peeled and grated
- 1 tsp jeera/cumin
- 1 tsp dhania/coriander powder
- 1 tbsp green chillies paste
- ½ tsp chilli powder
- 2 tbsp dhania/ coriander leaves finely chopped
- 1 tsp amchoor powder
- Salt to taste
- whole wheat flour for rolling
- oil for cooking and greasing
For the dough:
- Combine the whole wheat flour, oil and salt in a bowl and mix well.
- Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing:
- In a pan heat the oil and crackle jeera then add the chopped fenugreek leaves. Cook till all the moisture evaporates.
- Add the grated potatoes add the cumin powder, coriander powder, green chillies, chilli powder, coriander leaves, and salt.
- Mix well till it forms a soft dough.
- Divide the stuffing into 5 equal portions and keep aside.
- Divide the dough into 5 equal portions.
- Using the dry flour roll a portion of the dough into a circle about of about 4 inches.
- Place a ball of the stuffing in the centre of the circle and
- Fold the edges over stuffing and seal tightly.
- Roll again into a circle of 6 inches circle using the flour as needed.
- Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both sides.
- Repeat with the remaining dough and stuffing.
- Serve immediately with fresh curds and pickle.
The variations in other paratha are:
- Nutritious Bajra and Methi Parathas|Pearl Millet Recipes|Millet Special
- Paneer Paratha for a Protein-Rich Breakfast
- Simple Paratha with Leftover Moong Dal
- Nutritious Sattu ka Paratha, an Indian Bread Stuffed With Roasted Gram
- Aloo Paratha
Do you have reluctant eaters when it comes to methi leaves in your place? How do you feed them Methi leaves? Do share your recipes with me. Here are some of my other methi recipes
- Freshly Baked Methi Crackers #Bread Bakers
- Methi Matar Malai|Methi Malai Mutter
- Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
- Tameta Methi Muthia nu Shaak
- Methi Matar Biryani~ A Vegetarian Biryani with a Difference
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