Thursday, 30 April 2009

Aloo methi paratha

Methi / fenugreek leaves: 1/2 cup
Til/ Sesame seed: 2tbs
Ajwain seeds / bishop's weed: 2tbs
Red chili powder: 3 tbs
Turmeric: 1 tbs
Wheat flour: 2 cup

Aloo: 1.5 cup meshed
Green chili and garlic paste: 2 tbs
Mustard seeds: 1tbs
Turmeric: 1 tbs
Salt to taste

Boil and mesh potato to make 1.5 cups of meshed potato

Wash and finely chop methi. Mix it with wheat flour. Add 1tbs turmeric, til, ajwain seeds, red chili powder, salt to taste and 2tbs oil. Mix well. Add water and make medium soft dough. Cover with moist cloth and keep aside for 10 minutes. After that make 6 balls.

In a small round vessel add 2 tbs oil. Add mustard seeds once it is hot. Add chili and garlic paste stir well. Add 1 tbs turmeric now add this hot oil to meshed potato. Add salt to taste and mix everything together. Make about 6 balls.

Take one dough ball, roll it just enough to stuff aloo ball. Apply oil on the dough. Place aloo ball at the center of dough. Cover the ball with dough and remove the excess dough if required. With both palms flat the stuffed dough. Do the same with all the dough balls.

Variation: If you really want to spice up your paratha feel it up with one layer of pickel or lasoon chutney and place aloo ball and cover up dough. Paratha will taste awesome.

Heat the pan.

Roll out paratha and place it on the hot pan.

Cook it on medium hot flame. Turn paratha once one side is slightly cooked. Apply butter and turn again when another side is cooked. Apply butter again. Repeat the same procedure when both sides are cooked. Do the same for all dough balls.

Enjoy this paratha in lunch box, travelling, picnic, with pickle, curd or chutney.


  1. loved all ur parathas ! aloo paratha tops my list always :)

  2. Roopa, thanks for encouragement.


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