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Aloo Methi Paratha
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Aloo Methi Paratha

Aloo Methi Paratha is an excellent lunch for a taking in a lunch box and can pair well with just Raita or yogurt. It is very filling and can be eaten with just jam as well.
Prep Time40 minutes
Cook Time3 minutes
Total Time43 minutes
Course: Breakfast, Lunch Box Recipes
Cuisine: Indian
Diet: Low Fat
Servings: 10 Parathas
Calories: 131kcal


  • pan
  • bowl
  • spatula


  • 1 bunch Methi/fenugreek leaves
  • 2 Potatoes Boiled
  • 2 cups Atta/whole wheat flour
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chili powder
  • 1 tbsp. Ginger Grated
  • 1 teaspoon Dry Mango powder/Amchur powder
  • 1 tbsp. Ghee or oil Plus more for making parathas


  • Separate the leaves from the methi, wash them, chop them and keep them 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 them and then mash them. Add this mashed potato to the bowl with the cooked methi leaves. To this add the whole wheat flour, amchur powder and mix well.
  • Now adding just enough water, make a soft dough, and leave it to rest for about 20 – 30 mins, covered with a plastic wrap.
  • Now divide the dough into 10 and roll it into parathas.
  • Cook the parathas applying ghee or oil on both sides. Cook until both the sides are golden brown.
  • Serve hot with some pickles, onions, and raita! I served it with some Khatta Meeta Moong dal and pickles!


Calories: 131kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 7mg | Potassium: 280mg | Fiber: 4g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg