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# Aloo Methi Paratha Recipe – Perfect Lunchbox Paratha
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Resting Time** | 10 min |
| **Total time** | 35 min |
| **Serves** | 10 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 119 kcal |
| Carbohydrates | 21 g |
| Protein | 4 g |
| Fat | 2 g |
| Saturated fat | 0.3 g |
| Sodium | 120 mg |
| Potassium | 70 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 117 IU |
| Vitamin C | 13 mg |
| Calcium | 30 mg |
| Iron | 2 mg |
## 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
## Instructions
1. firstly, in a large bowl take 1 bunch of finely chopped methi.
2. add ¼ cup curd, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp turmeric and ¾ tsp garam masala.
3. also add ¼ tsp ajwain, 2 chilli, 2 tbsp sesame and ½ tsp salt.
4. mix well making sure everything is well combined.
5. now add 2 potato, 2 cup wheat flour and knead the dough.
6. add water as required and knead to a smooth and soft dough.
7. further, add 2 tsp oil and grease the dough well.
8. cover and rest for 10 minutes.
9. after 10 minutes, knead the dough again. pinch a ball-sized dough.
10. dust with wheat flour and roll uniformly.
11. further, roll to a slightly thick thickness like paratha.
12. now on a hot tawa place the rolled paratha and cook for a minute.
13. furthermore, when the base is partly cooked, flip the aloo methi paratha.
14. also, spread ½ tsp olive oil / ghee and cook both sides.
15. finally, enjoy aloo methi paratha with raita and pickle.
## Step-by-step
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.
## Video
## Notes
* Firstly, adding curd to methi leaves reduces its bitterness.
* Also, adding aloo makes paratha super soft. You can also add besan to the dough to make it extra soft.
* Additionally, roast the paratha on a medium flame; otherwise, the roti will not cook from the inside.
* Finally, the **aloo methi paratha** **recipe** tastes great for lunch boxes too.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-methi-paratha-recipe-aalu-methi/](https://hebbarskitchen.com/aloo-methi-paratha-recipe-aalu-methi/)
