Aloo Methi Parathas

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 508 cookbooks   This recipe has been viewed 125013 times

Packed with excitement; that describes the Aloo Methi Parathas best of all! These sumptuous whole wheat parathas are stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curds and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to the dish. Indeed, this is a main course that will appeal to all!

Add your private note

Aloo Methi Parathas recipe - How to make Aloo Methi Parathas

Preparation Time:    Cooking Time:    Total Time:     Makes 5 parathas
Show me for parathas


For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Aloo Methi Stuffing
1 1/4 cups boiled and mashed potatoes
1 cup finely chopped fenugreek (methi) leaves
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp chaat masala
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions and keep aside.

For the methi aloo stuffing

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
  3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds.
  4. Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

  1. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  2. Place one portion of the aloo methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
  3. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
  5. Repeat steps 1 to 4 to make 4 more parathas.
  6. Serve hot with fresh curds or pickle.

RECIPE SOURCE : ParathasBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Healthy Snacks for Any-Time Hunger Pangs

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Aloo Methi Parathas
 on 19 Feb 16 11:56 PM

Yummyyyyy I added garam masala instead of chaat masala
| Hide Replies
Tarla Dalal    Hi Maisha. We are delighted you loved the paratha. Please keep posting your thoughts and feedback and good to see you make changes to the recipe. Happy Cooking.
20 Feb 16 09:59 AM
Aloo Methi Parathas
 on 14 Feb 16 12:47 PM

wonderful taste. tastes like a restaurant one.
Aloo Methi Parathas
 on 01 Nov 15 08:58 AM

Mouth watering.......Love this recipe.
| Hide Replies
Tarla Dalal    Thanks Nihung. Please continue to review recipes which you have made and loved from
03 Nov 15 03:19 PM
Aloo Methi Parathas
 on 09 Sep 15 07:01 PM

Love this recipe.
| Hide Replies
Tarla Dalal    Thanks. Please continue to review recipes which you have made and loved from It will help thousands of food lovers to try the recipe based on your review.
10 Sep 15 02:53 PM