Super Soft Aloo Methi Paratha
Aloo Methi paratha are vegan, whole wheat indian flatbreads stuffed with boiled mashed potatoes, methi(fresh fenugreek leaves) and minimal spices. These skillet fried stuffed parathas are soft & super delicious & perfect for any meal.
Equipment
- mixing bowls
- Tawa Or Griddle
- Small Pan
- Rolling Surface and Rolling Pin
Ingredients
For The Dough
- 1.5 cup dry atta (whole wheat flour) + extra for dusting
- ¼ teaspoon salt
- ¾ cup water room temperature (or as needed)
For The Stuffing
- 100 g Fresh methi Fresh Fenugreek leaves
- 150 g Potatoes (2 medium) boiled & peeled
- 1 teaspoon garlic grated (I use microplane)
- ½ teaspoon cumin powder
- ½ teaspoon red chilli flakes adjust to taste
- ¼ cup cilantro chopped
- 1 teaspoon garam masala
- ½ teaspoon amchoor dry mango powder
- 1 teaspoon salt adjust to taste
- 6 tablespoon Oil (approximately 1 tablespoon for cooking each paratha)
Instructions
Make The Dough
- In a Large Bowl or Parat - See instructions in this post.
- In a Stand Mixer or Food Processor - Fit the plastic/dough blade in the bowl of the food processor. Add the atta, salt, oil. Close the lid and start the processor on low. Start adding water slowly (½ cup to begin with) through the opening in the lid. You will see that as you add water the atta will start clumping around the blade.
- Keep adding water slowly to make a soft and pliable dough. I used ¾ cup water. The quantity of water will differ brand to brand depending on how fine the grind is as well as absorption quality of flour. If needed open the lid and check the atta with hands to understand if you need to add more water.
- After I stop adding water, I let the machine run for 2-3 minutes to smoothen the dough. Once the dough is kneaded, take out from the processor and place in a bowl. Cover and let rest for 20 minutes. Make the stuffing in the mean time.
Make The Aloo Methi Stuffing
- Peel and mash the potatoes with your hands or a masher. Don't grate the potatoes. It's okay to have small pieces. Chop the cleaned methi using a sharp knife. Make sure that the washed methi is dry before you start chopping. Else the stuffing will become wet.
- In a pan, heat up the oil on low and temper with garlic, cumin powder & chilli flakes. Saute for 10 seconds taking care that nothing burns. Add chopped methi and saute for 1-2 minutes till the leaves are wilted and appear dry.
- Add the potato along with all the powdered spices and salt. Add cilantro as well. Saute for about 1-2 minutes. Mash lightly as you go. We dont want any big lumps in the stuffing. When it feels smooth and appears "bhuna", stuffing is ready. Taste and adjust salt if needed. Switch off the stove and let it cool down. I portion out the stuffing into 6 equal parts and make small balls out of it.
Stuff & Roll the Paratha
- Place a tawa or griddle on the stove on low medium to heat up. Pinch equal portions of the dough and roll between your palms to make smooth balls.
- On a floured surface or a chakla, place a dough ball and flatten slightly. Sprinkle dry flour and with the help of rolling pin, roll it into a 3 or 4 inch circle.
- Place one portion of stuffing in the center and bring the sides of the dough together to make a small round parcel. Flatten slightly and then while dusting with flour as needed, roll the stuffed dough parcel into a 6 or 7 inch circle. Pro tip - Stuffed parathas taste better when they are rolled not too thick or thin. While rolling dont apply a a lot of pressure else the dough will tear and the stuffing will come out.
Cook the paratha on Tawa
- Place the stuffed paratha on the hot tawa. When you see small bubbles on the top flip using a spatula or tongs, brush oil and then flip again to let cook on the oil side. Brush oil on the second side, flip and then cook till both the sides are golden.Pro Tip - Personally, I dont press the stuffed parathas while cooking them because then the layer start sticking together. For a flaky and crispy parathas, allow to cook low and slow flipping and browning as needed on a constant heat.
- Serve with few slices of onion, a bowl of yogurt and achar. Dont forget a dollop of butter on top.
Nutrition
Calories: 264kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1265mgPotassium: 258mgFiber: 4gSugar: 0.5gVitamin A: 51IUVitamin C: 7mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!