Aloo Methi Paratha (Indian Fried Bread with Fenugreek)



  • Whole Wheat Flour – 1 Cup
  • All Purpose Flour – 1 Cup
  • Potato – 2 (Boiled)
  • Onion – 1 (Large – Chopped)
  • Fenugreek or Methi – 1 bunch
  • Green Chilli – 2-3 (Chopped)
  • Garlic – 1 tsp (Finely Chopped)
  • Ginger – 1 tsp (Finely Chopped)
  • Roasted Cumin Powder – ½ tsp
  • Garam Masala Powder – ¼ tsp
  • Oil – 3 tsp + roasting the paratha
  • Ghee – 1 tsp
  • Salt – To taste


  1. Wash the fenugreek leaves under running water. Discard the stems and chop the leaves.
  2. Peel and mash the potatoes in a mixing bowl. Add a little salt.
  3. Heat ghee in a pan and add chopped ginger and garlic. When the raw smell goes off add chopped onion. Sprinkle a little salt. It will help to cook the onion.
  4. Next add chopped fenugreek, chopped green chillies and sauté till they become soft.
  5. Remove from fire and put the mixture into the mixing bowl where potoes has been mashed.
  6. Sprinkle roasted cumin powder and garam masala powder. Mix well and keep aside to cool down completely.
  7. In another large mixing bowl mix two flours and add 1 tsp salt and 3 tsp oil. Mix very well.
  8. Now adding a little water at a time start kneading the dough. The dough must be soft yet firm.
  9. Now pinch a little portion from the dough. The size should be a little more than the dough of a roti.
  10. Roll the dough between you palms. Now with the help of a rolling pin roll it into a small disk.
  11. Place a little stuffing in the middle and now seal it from all sides like a bundle. Roll again between your palm and press it lightly.
  12. Now roll this stuffed dough with the rolling pin sprinkling a little wheat flour or all purpose flour.
  13. Heat a tava on stove. Put the rolled paratha on it.
  14. Dry roast the paratha on both sides applying oil. Now sprinkle some oil and roast the paratha again till it turns crisp and brown spots appear on both sides.
  15. In this way make all tha parathas.
  16. Serve hot with any pickle and onion rings. I served with ‘Punjabi Chole Masala’ and ‘Aam Gurer Murabba’.

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