Mamta's Kitchen

Paratha With Alu Methi Stuffing (Potato & Fenugreek Leaves)

Aloo-Methi Paratha

Mamta Gupta


This is another delicious and popular paratha in northern India. Also see Methi Paratha. I have not mentioned the exact amount of methi leaves and potatoes here, because you only need approximate amounts. Makes 10-12.


  • 3 1/2 cups (approximately 500 gm.) chapatti flour (keep a little aside on a plate, to use for dusting)

  • 300 ml. water approximately. Add a little more or a little less until you get a soft dough

  • 1 cup fresh methi leaves

  • 1 large potato

  • 1 tsp. oil for frying methi leaves

  • 1 tsp. salt

  • 1/2 tsp. chilli powder (more if you like it hot)

  • 1 tsp. Garam Masala

  • 1 tbsp. cooking oil for adding to the dough

  • Extra oil for pan frying


  1. Making stuffing:

  2. Wash, drain and chop methi leaves.

  3. Heat 1 tsp. oil in a wok and stir fry methi leaves, until all water is absorbed. Keep aside to cool

  4. Microwave cook or boil potato, peel and mash. Allow to cool.

  5. Mix methi leaves, mashed potato, chilli powder, garam masala and salt. Keep aside.

  6. Making dough:

  7. Save 1-2 heaped tablespoon of dry flour or use extra, for dusting while rolling out paratha.

  8. Place remaining flour in a bowl and add enough water a little at a time, to make a soft to firm�ish dough. If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer a little softer dough, which make softer parathas.

  9. Knead well for 5-6 minutes. Leave to stand for 10 minutes or so. Knead briefly again.

  10. Rolling out parathas:

  11. Break dough into 10-12 pieces and roll them out into balls, using a little dry flour for dusting. Keep covered with a moist cloth. Experienced cooks will make the dough balls and roll out the next paratha as they go along, while the previous one is cooking.

  12. Divide the methi/potato filling into same portions as the dough balls.

  13. Start heating a griddle or tava to medium hot, while you roll out your first paratha.

  14. Divide 1 ball into 2.

  15. Roll each ball out in to about 12 cm. or 5 inches circle.

  16. Place one portion of the filling in the centre on one rolled out ball, place the other on top, pressing the edges to seal.

  17. Now dip it in dry flour on both sides and roll out into a 12-13 cm. circle gently. It should be rolled from centre outwards so that the edges are thinner than the centre. You will need to roll/dip it in dry flour a couple of times, on both sides, during rolling out. Parathas should not be too thin, approximately 2-3 mm. thick, as very thin ones do not have a 'bite'. If a little bit of the stuffing oozes out of the edges, do not worry.

  18. Cooking:

  19. Put the paratha on the heated griddle. Turn it over when it changes colour to semi-translucent. You can see a few blisters on the under surface, when you turn it over.

  20. Cook the other side same way and turn over again.

  21. Brush a little oil on both sides. This can be done with a small ladle or a soup spoon.

  22. Press the paratha gently all over, using a flat spatula. Cook until crisp and nicely browned on both sides.

  23. Serve hot with a pickle of your choice, Green Mango Chutney, Sweet Mango Chutney and natural yoghurt/dahi.


  • Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil. They can be re-heated before serving, either individually on a griddle or in a microwave - place 4-5 parathas spread out on a plate and heat for 2-3 minutes on maximum power.

  • They freeze quite well but should be defrosted properly before re-heating.

  • You can cut it into wedges and serve as a snack.

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