This methi aloo paratha recipe is a one of the healthy ways to add greens to your diet. This is a good dish to have it for breakfast lunch or dinner.
It is also a good one to pack and take in the lunch box. You may
also add it to the picnic basket as it can be served cold too.
Methi aloo paratha is a easy recipe. If you like parathas you will love this one. Methi aloo paratha can be served with any curry, pickle, chutney, butter or ghee or yogurt.
Though this looks similar to methi paratha, it is softer than that.
Methi here refers to is fresh fenugreek leaves. You may use canned fenugreek leaves if you cannot get fresh ones.
For this recipe, we use only the green
leaves of fenugreek plant. We do not use the stems. You may use the stems in your dal or along with another subji.
Optional ingredients
Cleaning methi / fenugreek leaves
Clean the methi leaves by washing them in a bowlful of water and then put in a colander.
Hold the colander under running water and then wash using your fingers. Keep aside to drain.
Chop methi leaves finely.
In a heated pan, add 1 tsp oil. Add the chopped methi leaves. Mix and cover with a lid.
Cook for 2 minutes.
This is is how the methi leaves look after cooking.
Peel boiled potatoes and mash them.
Add whole wheat flour, salt, finely mashed potato, chopped methi (fenugreek) leaves, red chili powder, cumin/jeera seeds, oil or butter to a bowl.
Mix together.
Add water little by little and form dough.
Do not add too much water. Let it be a little tight.
Serve hot by itself or with any curry, pickle and yogurt or tomato ketchup .
Tips and variations
Related Pages to visit:
Paratha - North Indian Rich Flat Bread
Palak Paratha - Spinach leaves and Whole wheat flour flat bread.
Go to vegetable recipes From methi aloo paratha recipe
Go to Vegetarian Recipes Site Home Page From methi aloo paratha recipe
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