Aloo methi paratha recipe | Aalu methi paratha | no stuffed aloo paratha

Aloo methi paratha is a healthy, flavorful, and satisfying Indian flatbread made using fresh methi (fenugreek) leaves, boiled potatoes, and simple everyday spices. This is a no-stuffed paratha, which makes it much easier and quicker to prepare compared to traditional stuffed parathas.

The combination of fresh methi leaves and boiled potatoes adds both nutrition and taste. Methi is known for its health benefits, while potatoes give softness and body to the dough. A special addition in this recipe is poha powder, which helps keep the parathas soft and tender even after they cool down. This makes them ideal for tiffin boxes or busy mornings.

Since the dough is well seasoned with aromatic spices, these parathas are full of flavor on their own. They do not require any curry or elaborate side dish—just a little curd, pickle, or even plain butter is enough to enjoy them. Do try this!

• Firstly, this paratha is not limited to just aloo and methi; you can easily experiment with other basic vegetables available in your kitchen. I prefer adding boiled potatoes and fresh methi leaves directly into the paratha dough to make it quick and easy. However, if you like, you can also follow the traditional stuffing method and prepare a separate aloo methi filling. Personally, I find mixing the stuffing into the dough much easier, less time-consuming, and perfect for everyday cooking.
• Secondly, I add a little poha powder and curd to the paratha dough, which helps keep the parathas super soft even after they cool down. The dough is kneaded mainly using wheat flour, which helps bind everything together. The consistency of the dough should be medium-soft—neither too tight nor too loose—to ensure soft and well-cooked parathas.
• Lastly, this paratha does not require any elaborate side dish. It tastes delicious on its own and pairs perfectly with simple curd or raita and a spicy pickle. You can also serve it with lightly fried green chillies, whether plain or masala-coated, to enhance the overall flavor.

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Recipe video 

Aloo methi paratha recipe | Aalu methi paratha | no stuffed aloo paratha

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Meal

Cuisine Indian

Servings 10 paratha

Ingredients

 

• 1 cup chopped methi leaves
• 3-4 spicy green chilli
• 1 inch ginger
• ½ cup chopped green garlic
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp sesame seeds
• 1 cup water
• 1 cup poha
• 1 medium size boiled potatoes
• 2 tbsp curd
• Salt to taste
• 1 tsp red chilli flakes
• ½ cup coriander leaves
• 1 cup wheat flour
• 1 tsp oil
• Ghee for roasting paratha

Instructions

• In a mixer jar, add 1 cup poha and grind it into a fine powder. Keep it aside.
• In another mixer jar, add 3 green chillies, 1 inch ginger, ½ cup green garlic, and 1 tsp cumin seeds. Grind into a coarse paste without adding water. Keep it aside.
• Heat a pan and add 1 tbsp ghee, 1 tsp cumin seeds, and 1 tbsp sesame seeds. Sauté until aromatic.
• Add 1 cup methi leaves and sauté for a minute. Then add 1 cup water and bring it to a boil. Add the ground poha powder and mix well. The poha powder will absorb the water and puff up. Cook the mixture until it leaves the sides of the pan.
• Switch off the gas and transfer the mixture to a mixing bowl. Allow it to cool down.
• Once cooled, add 1 medium boiled potato (grated), 2 tbsp curd, salt to taste, 1 tsp red chilli flakes, and ½ cup chopped coriander leaves. Mix well.
• Gradually add 1 cup wheat flour and knead into a medium-soft dough suitable for parathas. Add 1 tsp oil and knead again to make the dough smooth.
• Do not rest the dough. Take a medium-sized dough ball, coat it with dry flour, and roll it out. Cut the rolled paratha using a lid to make uniform-sized parathas.
• Heat a tawa and roast the paratha on medium flame, applying ghee on both sides, until golden brown.
• Aloo methi paratha is ready. Serve hot with chutney and raita.

Notes

• Grind the poha into a fine powder.
• Poha powder puffs up easily when added to hot water.
• Sautéing methi in ghee enhances its taste and reduces its bitterness.
• The proportion of water should be equal to the poha.
• Add wheat flour gradually to bind the paratha dough.
• Grate the boiled potatoes so they blend easily into the paratha mixture.
• Dahi gives softness and enhances the taste of the paratha.
• Knead a medium-soft dough for the paratha.
• Cook the paratha on a medium flame.