Methi Aloo Parantha (Potato and fenugreek)

This parantha recipe is inpired by my aunt who use to make these mouth-watering paranthas which as a kid we all loved. Now my kids love it too 🙂 This is not a stuffed paratha and can be easily made.
  • 2 cups wheat flour
  • 1 cup cleaned and chopped methi leaves
  • 2 boiled and mashed potatoes
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1/2 tsp amchur/dry mango powder
  • Finely chopped coriander leaves
  • Oil/ghee
Cooking Direction:
Mix all the ingredients except oil with water to make a soft dough. Keep covered for 10 minutes. Make balls and roll into thick chapatis.
Cook on hot tava with oil/ghee till brown spots appear on both sides. Serve hot with butter, yogurt and pickle.
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One Comment

  1. I like this post, enjoyed this one regards for putting up.

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