Aloo Methi Parantha: A Classic Indian Flatbread Recipe

If you're wondering what to do with leftover Aloo Methi Sabzi, why not turn it into a delicious and crispy Aloo Methi Parantha? This easy and flavorful stuffed paratha is a great way to reinvent leftovers into something hearty and satisfying. Perfect for breakfast, lunch, or dinner, these parathas are packed with spices, herbs, and the goodness of methi (fenugreek leaves) and potatoes. Serve them hot with some curd or pickle, and you’ve got a meal that everyone will love!

Why Aloo Methi Parantha?

Parathas are a staple in Indian households and for a good reason—they’re comforting, versatile, and can be enjoyed at any time of day. By using leftover Aloo Methi Sabzi, you’re not only reducing food waste but also creating something delicious. The combination of potatoes, methi, and aromatic spices makes for a flavorful stuffing that pairs perfectly with the crispness of the paratha.

Ingredients (Serves 1-2)

• 1 cup leftover Aloo Methi Sabzi

• 1 medium onion, finely chopped

• 1 bowl of kneaded wheat flour dough

• 1-2 green chillies, finely chopped (optional)

• 1½ tbsp coriander powder

• 1-2 tbsp fresh coriander leaves, finely chopped

• 1 tsp garam masala powder

• ½ tsp red chilli powder

• Salt to taste

• ½ tsp dry ginger powder

• ½ tsp carom seeds (ajwain)

• 3-4 tsp vegetable oil

Cooking Instructions

Step 1

For stuffing - add chopped onions, fresh coriander leaves,Garam masala, carom seeds, dry ginger powder, chopped green chilli, salt, Leftover Aloo Methi sabji and red chilli powder. After then mash the potatoes. Mix well.

Step 2

Make a small ball from the dough (flatten it a bit). Spread 1/2 tsp of oil and Place 2 tbsp of stuffing on it. Pull up the edges of the dough. Make a closed ball so that the stuffing is covered completely.

Step 3

Dust the ball with some dry flour, gently make a parantha of it on a medium heat.

Step 4

Apply little oil on both the sides. Cook - by pressing it with a spatula till both sides are golden and Crisp.

Step 5

When Paratha become golden and crisp from both sides, that means it's ready. Serve hot with Mango Pickle or Curd.