Parathas are made in many ways in India. Methi Aloo Paratha is one of them, which is a very tasty and delicious paratha. Now I share, how to make methi aloo paratha.
It is made in many ways. I want to share with you an easy and simple method. Fenugreek is easily available in winter, and potatoes are stored for 12 months in everyone’s kitchen. I hope you will like this simple method very much.
Here I discuss, without stuffing, how to make methi aloo paratha with an easy and simple method. The ingredients we need to make methi aloo paratha are easily available in our kitchen. So here we learn the recipe of methi aloo paratha in an easy and simple way.
HOW TO MAKE METHI ALOO PARATHA
Preparation Time: 20 mins
Cooking Time: 25 mins
Total Time: 45 mins
Course: Paratha
Cuisine: Mainly North Indian Dish
Keyword: Methi Aloo Paratha
Serving: 2 or 3 Person
EASY METHOD OF METHI ALOO PARATHA
INGREDIENTS
- 2 cups whole wheat flour
- 1 cup freshly chopped fenugreek(methi)
- 1 cup boiled potatoes
- 2 medium size onion
- green chili
- salt according to taste
- ghee/oil
Preparation of Methi Aloo Paratha
- Firstly, take a bunch of fenugreek(methi).
- Wash the fenugreek after chopping off the thick stems, picking the leaves, and sensitive stems.
- The Fenugreek(methi) leaves should be roughly chopped.
- Take a cup of washed potato.
- After boiling the potatoes, peel them.
- Take 2 medium size onions and green chilli.
Cut the onions and green chilli.
FOR DOUGH PREPARATION
- Take a bowl, and mix the ingredients (methi, onion, green chili, salt) very well.
- Mix these ingredients smoothly.
- After mixing these ingredients, add whole wheat flour.
- Knead the whole wheat flour with these ingredients smoothly, water added if required, otherwise, leave it.
- Divide the dough into equal proportions.
Roll out the dough into a circle, using a little amount of whole wheat flour for rolling.
PROCESS OF HOW TO MAKE METHI ALOO PARATHA
- After rolling the dough into a circle shape, heat the griddle, and transfer the rolled parathas to a hot griddle.
- Dry roast till some golden spots appear on each side.
- After golden spots, apply ghee/oil and roast by pressing with a spatula on each side.
- Repeat these steps and remove the griddle when done.
- Serve hot methi aloo parathas as you taste (fresh curd, butter, any type of pickles).
- With pickle
Enjoy your parathas with your smile.
NOTES:
- Knead the dough soft.
- Don’t leave the dough to rest. Because the onion leaves to water and the dough becomes mostly thin.
- Apply ghee/oil in small amounts.
Use medium flame for roasting the parathas.
NUTRITION VALUE PER PARATHA
- Energy 119cal
- Fat 8g
- Cholesterol 0 mg
- Carbohydrates 21g
- Fiber 4g
- Protein 4g
- Sodium 10 mg
FAQs:
- How do you keep parathas soft?
To keep the parathas soft, don’t overcook the paratha. Use medium flame for roasting the parathas. After cooking, the parathas keep in a hot case.
2. What is the best combination with methi aloo parathas?
As per individual taste, Combination with fresh curd, butter, and any type of pickles.
3. Is methi good for health?
Methi is good for human health. It reduces heart diseases and controls blood pressure. It is helpful for weight loss.
4. Is methi good for constipation?
Methi is good for constipation. Using fenugreek(methi) seeds with lukewarm water. Then see the best result.
5. How long does Methi aloo parathas stay fresh?
In summer, keep it in the fridge for long-lasting.
6. What is the common name of methi?
Methi is well known as Fenugreek.
Conclusion
Here we learn, how to make Methi Aloo Paratha step by step with the number of pics in an easy and simple way. If you try this method and like this simple way. Please enjoy this type of Methi Aloo Parathas.