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These Aloo-methi parathas are soft, delicious and very filling. They are great to serve for breakfast, lunch or dinner. Do give these a try when you are looking for a tasty variation to Aloo paratha.


10 parathas

Total time

60 minutes




  • 1 potato (Large , boiled and mashed)
  • 1 cup Methi (leaves, roughly chopped)
  • roasted chickpeas (Red (or more for taste))
  • roasted chickpeas
  • roasted chickpeas (Ground)
  • roasted chickpeas (Aamchoor (dry mango powder))
  • roasted chickpeas
  • 2 tsps roasted chickpeas (Oil)
  • to taste Salt
  • 2 cups Atta ((Wholewheat flour))
  • 1 tsp Ajwain
  • 2 tbsps yogurt
  • to taste Salt
  • 2 tsps roasted chickpeas (Oil)


  1. Prepare the dough: In a mixing bowl, combine atta, ajwain, salt, yogurt and oil. Mix until a crumbly mixture forms. Slowly add enough water while mixing to form a smooth, pliable dough. Knead for couple of minutes. Cover and set aside for 15~20 minutes.
  2. Prepare the filling: Heat 2tsp oil in a pan, add the methi leaves, red chili powder, cumin powder, garam masala, aamchoor and salt. Cook till methi is wilted down and is dry.
  3. Add the mashed potato and mix well. Turn off the heat and let the mixture cool for 5~10 minutes.
  4. Divide the filling into 8~10 equal size balls.
  5. To make parathas: Divide the dough into 8~10 equal sized pieces. Take a dough ball and flatten it in the palm making sure that the edges are thinner than the center. Place 1 filling ball in the center and pull the dough over the filling to completely enclose it.
  6. Flatten it gently and roll it out into a 6~7" round paratha on a well floured surface.
  7. Cook on a hot tawa on medium high heat until brown spots form on both sides. If desired brush with butter/ ghee or oil while cooking. Repeat with the remaining dough and stuffing. Keep the parathas covered in a wide bowl or wrap them in kitchen towel until ready to serve. Serve hot or warm with some yogurt and pickle.
Contains allergens
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