Breakfast, Indian breads, Main Course

Methi Aloo Paratha | Fenugreek leaves and potato flatbread | Vegan dishes

After yesterday’s Paneer Pudinawaale using one favourite herb – Mint , we move onto another of our winter favourites – fenugreek leaves or Methi (as its locally called). I do have access to methi leaves through the year, but in winters, the quality of the methi is delicious, and we cook with this almost thrice a week.



Methi Thepla is my elder kid’s favourite, and today I made a twist with the usual Thepla and made a thickish Paratha. This tastes good when hot, but equally tasty when carried for a lunchbox. Team with a tomato relish or even a pickle and some curd for a filling meal.



Lets get to the recipe:



Methi Aloo Paratha – Vegan flatbread with Fenugreek leaves + potato

Prep time : 15 mins | Cook time : 15 mins ; Makes : 6 parathas

Served with Yoghurt / pickle  / Quick Tomato Chutney

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Ingredients:

  • Wholewheat flour / Atta – 1.5 cups (1 cup =200ml)
  • Fresh fenugreek leaves – sorted and chopped fine – 1/2 cup
  • Potato – boiled & peeled – 2 nos (médium – about 100 gms)
  • Salt – 3/4 tsp
  • Turmeric – 1/4 tsp
  • Roasted & Crushed coriander seeds – 1/2 tsp
  • Dry Spice powders – red chilli, Cumin (jeera) powder, Garam Masala (opt.) – to taste
  • Warm water – to knead
  • Oil – 4 TBSP (divided use)

Optional add ons:

Grated ginger, shredded veggies, grated garlic & onions, minced green chillies

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Method:

  1. Boil, peel and mash potatoes and keep aside.
  2. In a large bowl, add the chopped methi leaves, sprinkle a little salt and keep aside for 5 mins till it leaves a little water.
  3. Now add the mashed potatoes, turmeric, crushed coriander seeds, flour, salt, dry spices, and mash well till potatoes are incorporated into the flour. 
  4. Sprinkle warm water a little at a time, and knead to a semi soft dough. Apply a TBSP of oil and knead once more.
  5. Keep covered for 30 mins atleast. (I generally make the dough overnight and bring to room temperature the next day before rolling out the Parathas)
  6. Heat a cast iron tava (skillet). 
  7. Make equal portions of the dough. 
  8. Roll out thickish parathas with a rolling pin of sizeable thickness.
  9. Roast on a hot tava on one side (drizzle a little oil). 
  10. Once done, flip over the other side and cook oil its well cooked
  11. Serve immediately with Quick Tomato Chutneyor cool a bit before packing into the school / office lunchbox



Sending this to BM # 71 under “Seasonal Produce” Theme

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10 Comments

  1. Priya Suresh

    Methi aloo paratha is inviting me. Love this combo to the core.

  2. vaishali sabnani

    The paratha sounds so interesting, like the combo of potato with methi..Inormally cook the methi and aloo like a dry sabzi and then stuff the parathas.

  3. One of my favorite paratha. Looks yummy

  4. My family's recent fav, Kalyani 🙂

  5. cookingwithsapana

    This would have been our alternate day breakfast in winters. Looks delicious.

  6. Wow, potato and methi thepla, now that sounds perfect for this time of the year. So yummy!!

  7. MySpicyKitchen

    Love the flavor methi. Methi aloo paratha is inviting and can have one for breakfast right now.

  8. The parathas look so good Kalyani..I also make the same when I have to include methi..very good one..

  9. What side dish do you prefer

  10. What side dish do you prefer

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