Aloo Methi Paratha / Parathas with Potatoes and Fenugreek leaves

My post for the 3rd day of blogging marathon under the theme Lunch box menus is Aloo methi paratha. I cannot resist not buying fresh fenugreek leaves when I see them in the local Indian stores. I love to make stuffed parathas for lunch because it is very filling. This paratha with the addition of the potatoes makes it a very filling lunch. My son loves to take it with Spiced Apple Jam. This can also be eaten with just plain yogurt/curd.

I always make just plain methi parathas. I adapted this recipe from Chef Sanjeev Kapoor’s website. The addition of potatoes also makes the paratha very soft.

Preparation time – 10 mins plus about 30 mins to rest the dough
Cooking time – About 2-3 mins/paratha
Difficulty level – easy

Ingredients to make Aloo Methi Paratha – (makes about 10 parathas)

Methi/fenugreek leaves – 1 bunch
Potatoes (boiled) – 2
Atta/whole wheat flour – 2 cups
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Ginger (grated) – 1 tbsp
Dry Mango powder/Amchur powder – 1 tsp
Ghee or oil – 1 tbsp plus more for making parathas

Procedure to make Aloo Methi Paratha –

Separate the leaves from the methi, wash it, chop it and keep aside. In a pan, add 1tbsp ghee.oil and add the cumin seeds. Once the seeds are fried, add the grated ginger. Then add the chopped methi leaves, salt and red chili powder. Mix well and cook until the leaves are wilted and all the moisture dries up. Switch off the heat and transfer the contents to a big bowl.

Meantime, boil the potatoes, peel it and then mash it. Add this mashed potato to the bowl with the cooked methi leaves. To this add the whole wheat flour, amchur powder and mix well.