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Aloo methi paratha

potato and fenugreek leaves chapathi
Prep Time10 mins
Cook Time15 mins
cooking potatoes20 mins
Course: Main Course
Cuisine: Indian
Keyword: healthy breakfast, paratha
Servings: 10 parathas
Author: Jinoo Jayakrishnan
Pin Recipe


  • 2 cups wheat flour
  • salt to taste
  • 2 medium potatoes - boiled and mashed
  • 1 handful methi leaves
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 3-5 tbsp ghee


  • Boil the potatoes, peel the skin and mash them.
  • wash the fenugreek leaves, chop them roughly.
  • heat oil in a pan and crackle cumin seeds and add chopped leaves.
  • further, add turmeric powder and garam masala. fry till it shrinks.
  • add the fried leaves, potatoes and wheat flour in a bowl along with salt.
  • crumble it well and then sprinkle little water. knead to a soft dough.
  • apply ghee all over and let it sit for 10 minutes.
  • heat a tawa and pinch a portion of dough. spread it to a thin disc.
  • cook the parathas on medium heat on both sides. apply ghee and keep turning sides until brown spots are found all over the parathas.
  • serve it hot