Methi Aloo Parantha

Methi Aloo Parantha

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Bread

Type: Indian

These paranthas make ideal breakfast snack – healthy and tasty


  • Whole wheat flour 2 cups
  • Fresh fenugreek leaves (methi), chopped 1 cup
  • Medium potatoes, boiled, peeled and mashed 2 to 3
  • Salt to taste
  • Cumin powder 2 tsps
  • Turmeric powder ½ tsp
  • Chaat masala 1 tsp
  • Ginger-garlic paste ½ tsp
  • Sunflower oil as required


  • Take wheat flour in a bowl, add salt and sufficient water and knead into soft dough.
  • To make the stuffing, mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
  • Divide the dough into equal balls and roll out each ball into a small roti. Place some stuffing in the center, gather the edges and seal. Roll them out into slightly thick paranthas.
  • Heat a non-stick tawa, place the parantha on it, one and a time, and cook for a minute. Flip, drizzle some oil around and flip again. Flip some more oil and cook, turning sides till both sides are equally done.
  • Transfer the paranthas on serving platter and serve hot.