Methi Alu Parathas

Methi Alu Parathas

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 193 cookbooks   This recipe has been viewed 29649 times

In the rural areas of Punjab, where the farmers get up very early to go to work in their fields, cold alu parathas with some lassi are a popular breakfast. I have added some fresh methi (fenugreek) leaves to the classic alu paratha to make this delightful recipe. You can use any leftover potato vegetable to make tongue-tickling stuffed parathas.

Add your private note

Methi Alu Parathas recipe - How to make Methi Alu Parathas

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


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

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

Other ingredients
oil for cooking
    Main Procedure

For the dough

    For the dough
  1. Combine all the ingredients and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions. Keep aside.

For the methi alu stuffing

    For the methi alu stuffing
  1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
  2. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
  3. Add the potatoes and sauté for another 2 to 3 minutes.
  4. Cool completely and divide the stuffing into 5 equal portions.

How to proceed

    How to proceed
  1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
  2. Place one portion of the methi alu stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 150 mm. (6") in diameter, using flour to roll the paratha.
  5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
  6. Repeat with the remaining dough and stuffing to make 4 more parathas.
  7. Serve hot.


Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Punjabi Aam ka Achaar 
Sirkewala Pyaz, Oil Free Onion Pickle 

Nutrient values (Abbrv) per serving
Energy193 cal
Protein4 g
Carbohydrates28.3 g
Fiber4.4 g
Fat7.6 g
Cholesterol0 mg
Sodium13.9 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


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 / Password?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.


Methi Alu Parathas
 on 15 Sep 17 08:54 PM

Amazing taste! We enjoyed these parathas with curds. Thank you very much.