Simple, practical, and full of everyday flavour, Aloo Methi Paratha Recipe - Perfect Lunchbox Paratha is a vegetarian Indian paratha made with methi / fenugreek leaves, curd, and chilli powder in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 10 Servings
- Category: paratha
- Cuisine: Indian
Ingredients
- 1 bunch methi / fenugreek leaves (finely chopped)
- ¼ cup curd
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp turmeric
- ¾ tsp garam masala
- ¼ tsp ajwain / carom seeds
- 2 chilli (finely chopped)
- 2 tbsp sesame
- ½ tsp salt
- 2 potato (boiled & mashed)
- 2 cup wheat flour
- water (for kneading)
- 2 tsp oil
Method
- firstly, in a large bowl take 1 bunch of finely chopped methi.
- add ¼ cup curd, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp turmeric and ¾ tsp garam masala.
- also add ¼ tsp ajwain, 2 chilli, 2 tbsp sesame and ½ tsp salt.
- mix well making sure everything is well combined.
- now add 2 potato, 2 cup wheat flour and knead the dough.
- add water as required and knead to a smooth and soft dough.
- further, add 2 tsp oil and grease the dough well.
- cover and rest for 10 minutes.
- after 10 minutes, knead the dough again. pinch a ball-sized dough.
- dust with wheat flour and roll uniformly.
- further, roll to a slightly thick thickness like paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the aloo methi paratha.
- also, spread ½ tsp olive oil / ghee and cook both sides.
- finally, enjoy aloo methi paratha with raita and pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
