Aloo Methi Parantha

Potatoes and methi combine well to make a delicious stuffing for these paranthe This is a Sanjeev Kapoor exclusive recipe.

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Aloo Methi Parantha

Main Ingredients Medium potatoes, Fresh fenugreek leaves (methi)
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Aloo Methi Parantha

  • 3 Medium potatoes boiled, peeled and mashed
  • 1/2 cup Fresh fenugreek leaves (methi) chopped
  • Whole wheat flour dough made with 1 1/2 cups whole wheat flour
  • for dusting Whole wheat flour
  • 2 teaspoons Ghee
  • 1 teaspoon Cumin seeds
  • 1 pinch Asafoetida
  • to taste Salt
  • 1/2 teaspoon Dried mango powder (amchur)
  • 1 teaspoon Red chilli powder
  • to serve Green chutney


  1. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida, potatoes, fenugreek leaves, salt, dried mango powder and red chilli powder, mix well and sauté for 3-4 minutes. Set aside to cool.
  2. Divide the dough into equal portions and shape them into balls. Shape each ball into a katori, stuff with some of the potato-fenugreek leaf mixture, bring the edges together and press to seal and shape into a ball again. Flatten the balls slightly, dust a little dry flour over each ball and roll out into a parantha.
  3. Heat a non-stick tawa, place each parantha on it, one at a time, and cook for 1 minute on medium heat. Flip it and cook the other side for another minute. Apply ghee on both sides, and continue to cook till both sides are evenly golden.
  4. Place the paranthe on serving plates and serve hot with green chutney.