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Methi Aloo Paratha with curd
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5 from 7 votes

Aloo Methi Paratha

Fenugreek Leaves added to Potato and then stuffed in the a paratha.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast, Brunch, Dinner
Cuisine: North Indian
Keyword: Fenugreek Leaves Recipes, Flatbread, Unleavened bread
Servings: 5 paratha
Author: ArchanaPotdar


  • Grater
  • Tawa/Skillet/Griddle
  • Rolling Pin
  • Kadhai/wok
  • Spoons and Ladles
  • Bowl


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

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.