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Aloo Methi Paratha – Tasty and Healthy!

  • Published On March 9, 2017
  • In Article
  • By Pranali Banwadikar
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Enjoy this quick and simple paratha recipe using the goodness of methi (fenugreek), boiled potatoes and simple spices. This can be served for breakfast or even lunch/dinner. A wonderful option for lunch boxes as well.

For more such tasty recipes, please click on the following recipes:

  1. Sprouts Paratha
  2. Palak Pudina Paratha
  3. Palak Matar Paratha – Tasty

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Ingredients

  • Boiled potato - 1 medium sized
  • Fenugreek leaves/Methi - cleaned and finely chopped - 1/2 bowl
  • Coriander leaves - 1/4 bowl
  • Salt - 1 teaspoon
  • Grated garlic - 2 cloves
  • Turmeric powder - 1/2 teaspoon
  • Dry mango powder/Amchur - 1/2 teaspoon
  • Chaat masala - 1/2 teaspoon
  • Red Chilli powder - 1 teaspoon
  • Clarified butter - for cooking paratha
  • Wheat flour - 1 bowl
  • Water - 1/4 bowl for making dough
  • Oil - 2 teaspoon
  • Ajwain seeds/carom seeds - 1/2 teaspoon

Instructions

  1. Wash the methi leaves thoroughly under running water and finely chop them.
  2. In a bowl, take the wheat flour, ajwain, cleaned methi, boiled and mashed potato, finely chopped coriander leaves, salt, red chilli powder, amchur, chaat masala, garlic, turmeric powder and make a soft dough with the help of water.
  3. Sprinkle some oil over the dough and knead again.
  4. Make small round balls from the dough and make it slightly thicker than the regular chapati thickness.
  5. Cook it on the hot tava from both the sides and spread ghee on both sides.
  6. Serve your hot Aloo Methi Parathas with curd and/or pickle.
  • Servings : 2-3
  • Ready in : 20 minutes
  • Special Category : Healthy Food
  • Recipe Type : Dinner, Lunch

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About Chef

Pranali Banwadikar

Financial Analyst by profession and foodie by nature. I love to experiment the traditional Indian recipes by adding twist to it. Since I stay UAE, I get the exposure of Arabic and European taste as well.

Read more about this chef...

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