Aloo methi paratha recipe – easy kids lunch box idea. Kneading flour to a soft pliable dough with just enough water is crucial, to get softer rotis, paratha or chapathis. But many of us find difficulty kneading the dough. For such folks, making these aloo parathas are easier than making the regular roti or chapathi, since the dough does not require a long knead when compared to roti dough.
The dough becomes pliable and soft very easily due to the addition of boiled potato. It makes a healthy Lunch for kids and easy for moms to prepare. This does not need much time, as the dough needs no resting.
These aloo methi paratha can be served with a vegetable salad, raita, plain yogurt or chutney as well.
You can check more healthy and quick Paratha recipes,
You may also like this collection of Potato recipes.
Step by step photos on aloo methi paratha recipe
1. Wash methi leaves thoroughly in ample water at least thrice. Drain water well, finely chop them. Add mashed potatoes, atta, turmeric, green chili chopped or ajwain, garam masala and salt. Make a dough with an addition of water as needed.
2. Add oil and make a pliable dough. Set aside for 5 to 10 minutes.
3. Make 4 equal sized balls of dough. Flour the rolling area and roll them one after the other to a thick paratha. Do not make thin as they tend to tear off. You can also make triangle paratha following this Ajwain paratha recipe for step by step photos.
4. Heat a tawa and place a paratha on the hot tawa.
5. When you see bubbles over the paratha, add oil or ghee and flip it to the other side. Toast till you see brown spots, meaning it is cooked. Clean up the tawa before toasting the next one. Stack aloo methi paratha one over the other to keep them soft.
Recipe of aloo methi paratha below
- ¾ cup of whole wheat flour / Atta
- 1 large potato (boiled and mashed)
- Fistful of finely chopped Fenugreek leaves / methi
- 1 tbsp. chopped coriander leaves
- ¼ tsp ajwain or Green chili chopped or paste
- ¾ tsp grated garlic (optional)
- Pinch of turmeric
- 1 tbsp. oil
- Salt to taste
- Mix all the ingredients except oil thoroughly, if needed add water little by little and knead it. Add oil and knead again till the dough becomes pliable. I make the dough sticky and soft, this is a way to keep the paratha soft.
- Soak and set aside for 5 to 10 mins. Make balls of a large lemon size.
- Flour the rolling area and roll with a rolling pin to a thick layer. Do not make them very thin, they tend to become hard.
- Heat a tawa till smoky hot, transfer the aloo methi paratha to the tawa and adjust the flame to medium high.
- When the paratha starts to bubble, press gently the paratha randomly with a kitchen tissue or wooden spoon to help in puffing. Add a tsp of oil around the paratha.
- Flip the parata to the other side and repeat the process till it is fully done.
- Stack aloo methi paratha(one on top of the other) and wrap in a kitchen tissue or in a cloth to keep them soft. This way aloo methi paratha remains soft for many hours.