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Aaloo Methi Parathas...

Zeenath Amaanullah
20 minutes
Prep Time
35 minutes
Cook Time
6 People
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ABOUT Aaloo Methi Parathas... RECIPE

Just as the name suggests, these parathas are finger licking and too delicious. Fenugreek leaves add to it a different level of freshness and flavour. At the same time they are quite healthy too. Enjoy them with curds or raita and white butter for that melt in mouth, super soft and extra fluffy paratha eating experience. Homemade yet having an authentic touch of any Punjabi Dhaba to it. Try them to treat your tastebuds to these rich and healthy Indian bread which is an all time favourite of many of us Indians.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Shallow fry
  • Pan fry
  • Roasting
  • Pressure Cook
  • Breakfast and Brunch
  • Low Carbs

Ingredients Serving: 6

  1. FOR THE PARATHA DOUGH - Wheat flour 3 cups
  2. Oil 2 tbsp
  3. Gram flour or besan 2 tbsp
  4. Warm water 1 1/2 cups
  5. Salt 1 tsp
  6. FOR THE STUFFING- Potatoes boiled 6-7
  7. Ginger grated 2 tbsp
  8. Fenugreek leaves 1 bunch
  9. Onions sliced 2
  10. Asafoetida 1/8 tsp
  11. Cumin seeds 1 tbsp
  12. Fennel seeds 1 tsp
  13. Carom seeds 1 tsp
  14. Dry mango powder or amchur 1 tsp
  15. Coriander leaves finely chopped 1/2 cup
  16. Salt to taste
  17. Oil or ghee 3/4 cup
  18. White butter as desired


  1. Knead a smooth dough with the ingredients listed.
  2. Keep it aside for atleast 25 minutes.
  3. Mash the boiled potatoes or grate them. It is entirely your choice.
  4. Add the rest of the ingredients listed for the stuffing along with the chopped Fenugreek leaves too.
  5. After 15 minutes, divide the dough into medium sized balls.
  6. Roll each ball into a small disc.
  7. Place about 2 tablespoons of the potato methi mix on it.
  8. Bring the edges to the centre by pinching the sides and press well to cover it up properly.
  9. Now roll gently to a larger sized disc or just pat with your hands as you rotate it.
  10. Heat a tawa or a griddle on medium flame.
  11. Place this aaloo paratha on it. Smear some ghee or butter on top and drizzle some on the sides too.
  12. Keep the flame on low to medium.
  13. After 2 minutes flip it over and cook for 2 more minutes.
  14. In this way make all the parathas. It requires a bit of patience.
  15. Do not hurry. Otherwise parathas might not cook well or get burnt too.
  16. Serve hot with loads of butter on top alongside raita and pickle.

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