Aloo Methi Paratha

Cook along · 16 steps

Method

1. 1

   In a bowl, combine 2 cups wheat flour, salt, and ½ tsp turmeric.

2. 2

   Add 2 cups finely chopped fenugreek leaves (use only leaves, no stalks — stalks cause tearing). Ensure leaves are well dried after washing.

3. 3

   Gradually add ¾ cup water and knead into a soft dough (not too soft, not too hard).

4. 4

   Add 1 tsp oil and knead once more. Cover and rest for 20-30 minutes. For Stuffing:

   

5. 5

   Mash 500g cooled boiled potatoes.

6. 6

   Add salt, red chili powder, coriander powder, roasted cumin powder, amchur, garam masala, ginger-green chili paste, and chopped coriander leaves.

7. 7

   Add ⅓ cup poha powder — this absorbs excess moisture from potatoes, preventing parathas from bursting.

8. 8

   Mix everything well. Stuffing is ready. For Making Paratha:

   

9. 9

   Take a ball from the dough. Dust with wheat flour and roll into a slightly large circle (not too thin, not too thick).

10. 10

    Place stuffing in the center. Shape stuffing into a triangle.

11. 11

    Fold the edges to form a triangle shape.

12. 12

    Dust with flour and roll very gently into a triangle paratha.

    

13. 13

    Heat a tawa. Place paratha on it. When one side gets color, flip.

14. 14

    Cook on medium flame. Apply ghee on both sides.

15. 15

    Flip and roast until both sides are crispy and golden (about 4 minutes total).

16. 16

    Remove to a plate. Repeat for all parathas. Serving: