Aloo Methi Paratha is an excellent lunch for taking in a lunch box and can pair well with just Raita or yogurt. It is very filling and can be eaten with just jam as well.

My post for the 3rd day of blogging marathon under the theme Lunch box menus is Aloo methi paratha. I cannot resist buying fresh fenugreek leaves when I see them in the local Indian stores. I love to make stuffed parathas for lunch because it is very filling.

Aloo Methi Paratha with pickle - 1

This paratha, with the addition of potatoes, makes it a very filling lunch. My son loves to take it with Spiced Apple Jam . This can also be eaten with just plain yogurt/curd.

I always make just plain methi parathas. I adapted this recipe from Chef Sanjeev Kapoor’s website. The addition of potatoes also makes the paratha very soft.

Aloo Methi Paratha in a pink plate - 2

Preparation time - 10 mins plus about 30 mins to rest the dough Cooking time - About 2-3 mins/paratha Difficulty level - easy

Ingredients to make Aloo Methi Paratha - (makes about 10 parathas)

  • Methi/fenugreek leaves - 1 bunch
  • Potatoes (boiled) - 2
  • Atta/whole wheat flour - 2 cups
  • Cumin seeds - 1 tsp
  • Red chili powder - 1 tsp
  • Ginger (grated) - 1 tbsp
  • Dry Mango powder / Amchur powder - 1 tsp
  • Ghee or oil - 1 tablespoon plus more for making parathas
Aloo Methi Paratha with onions and lemons - 3

Procedure

  • Separate the leaves from the methi, wash them, chop them, and keep them aside.
  • In a pan, add 1tbsp ghee, oil, and the cumin seeds.
  • Once the seeds are fried, add the grated ginger.
  • Add the chopped methi leaves, salt, and red chili powder.
  • Mix well and cook until the leaves are wilted and all the moisture dries up. Switch off the heat and transfer the contents to a big bowl.
Methi in a pan - 4
  • In the meantime, boil the potatoes, peel them, and then mash them. Add this mashed potato to the bowl with the cooked methi leaves. To this, add the whole wheat flour and amchur powder, and mix well.
Adding other ingredients in a pan - 5
  • Now, adding just enough water, make a soft dough and leave it to rest for about 20 - 30 mins, covered with a plastic wrap.
Wrapping the dough - 6
  • Now divide the dough into 10 and roll it into parathas.
Rolling the dough - 7
  • Cook the parathas by applying ghee or oil on both sides. Cook until both sides are golden brown.
Cooking Aloo Methi Paratha - 8
  • Serve hot with some pickles, onions, and raita! I served it with some Khatta meeta Moong dal and pickles!
Aloo Methi Paratha served - 9
  • My son took it to school with spiced apple jam on the side.
Aloo Methi Paratha in a tiffin box - 10

Similar Paratha Recipes

  • Bikaneri Chana Dal Paratha | Lentil Stuffed Flatbread
  • Mooli Ka Paratha | Radish Paratha
  • Avocado Paratha | Avocado Flatbread
  • Sweet Paratha | Sweet Roti | Sugar Stuffed Flatbread

Recipe

Aloo Methi Paratha - 11

Equipment

  • ▢ pan
  • ▢ bowl
  • ▢ spatula

Ingredients

  • ▢ 1 bunch Methi/fenugreek leaves
  • ▢ 2 Potatoes Boiled
  • ▢ 2 cups Atta/whole wheat flour
  • ▢ 1 teaspoon Cumin seeds
  • ▢ 1 teaspoon Red chili powder
  • ▢ 1 tbsp. Ginger Grated
  • ▢ 1 teaspoon Dry Mango powder/Amchur powder
  • ▢ 1 tbsp. Ghee or oil Plus more for making parathas

Instructions

  • Separate the leaves from the methi, wash them, chop them and keep them aside. In a pan, add 1tbsp ghee. oil and add the cumin seeds. Once the seeds are fried, add the grated ginger. Then add the chopped methi leaves, salt, and red chili powder. Mix well and cook until the leaves are wilted and all the moisture dries up. Switch off the heat and transfer the contents to a big bowl.
  • Meantime, boil the potatoes, peel them and then mash them. Add this mashed potato to the bowl with the cooked methi leaves. To this add the whole wheat flour, amchur powder and mix well.
  • Now adding just enough water, make a soft dough, and leave it to rest for about 20 - 30 mins, covered with a plastic wrap.
  • Now divide the dough into 10 and roll it into parathas.
  • Cook the parathas applying ghee or oil on both sides. Cook until both the sides are golden brown.
  • Serve hot with some pickles, onions, and raita! I served it with some Khatta Meeta Moong dal and pickles!

Nutrition

More Indian

  • Kale Poricha Kuzhambu
  • Yard Long Beans Curry | Karamani (Payathangai) Poriyal
  • Coconut Almond Burfi
  • Kathirikai Kara Curry | Brinjal Poriyal
Aloo Methi Paratha - 12

Aloo Methi Paratha

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 1 bunch Methi/fenugreek leaves
  • 2 Potatoes Boiled
  • 2 cups Atta/whole wheat flour
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chili powder
  • 1 tbsp. Ginger Grated
  • 1 teaspoon Dry Mango powder/Amchur powder
  • 1 tbsp. Ghee or oil Plus more for making parathas

Instructions

  • Separate the leaves from the methi, wash them, chop them and keep them aside. In a pan, add 1tbsp ghee. oil and add the cumin seeds. Once the seeds are fried, add the grated ginger. Then add the chopped methi leaves, salt, and red chili powder. Mix well and cook until the leaves are wilted and all the moisture dries up. Switch off the heat and transfer the contents to a big bowl.
  • Meantime, boil the potatoes, peel them and then mash them. Add this mashed potato to the bowl with the cooked methi leaves. To this add the whole wheat flour, amchur powder and mix well.
  • Now adding just enough water, make a soft dough, and leave it to rest for about 20 – 30 mins, covered with a plastic wrap.
  • Now divide the dough into 10 and roll it into parathas.
  • Cook the parathas applying ghee or oil on both sides. Cook until both the sides are golden brown.
  • Serve hot with some pickles, onions, and raita! I served it with some Khatta Meeta Moong dal and pickles!

Nutrition