Parathas are Indian flatbreads which are slightly thicker than tortillas. Stuffed parathas are popular as a breakfast snack with veggies or paneer being most common fillings. I am sharing one such delicious paratha recipe – Aloo Methi Paneer Paratha (Potato Fenugreek Indian Cottage Cheese Flatbread). Even though the name is lengthy, recipe is quite straightforward and simple.
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I mainly use wheat flour to make paratha but you can also use all purpose flour or mix both. There are 2 ways to make these – One, by adding stuffing in the flour while making dough; Second, by keeping dough and stuffing separate. This recipe uses second method. You can check recipe of Aloo Paratha which I have shared earlier.
Let’s talk about stuffing – It can be prepared in advance to save time. If leftover, store in the refrigerator and use at a later point of time. It stays good for 4-5 days. In this recipe, I have used boiled potatoes, fresh fenugreek leaves and crumbled paneer. Let’s see step by step process with pictures.
Step by Step Recipe of Aloo Methi Paneer Paratha:
- We need below ingredients. You will find detailed measurements in the recipe card.
- Boil and mash potatoes. Add turmeric, ginger green chili paste, salt and cumin coriander powder. Mix well.
- Now add finely chopped fenugreek leaves and paneer. Combine well.
- In a large bowl, mix wheat flour, salt and little water at a time. Add little oil as needed and knead a soft dough. Keep aside.
- Make small balls of dough. Take a ball and roll into 3-4 inch disc. Keep stuffing at the center.
- Gather the dough and remove extra dough from the top. Flatten it and dust some flour.
- Roll gently and evenly from all sides. Don’t roll too thin else paratha will break and stuffing will come out. Dust flour as needed.
- Heat pan. Roast paratha from one side and smear ghee on top.
- Once cooked from one side, flip the paratha and cook from other side.
- Serve with curd or pickle as desired.
Wole wheat flour Indian flatbread stuffed with potato, fenugreek and paneer.
- 2-3 medium Potatoes Boiled and mashed
- ¼ tsp Turmeric
- 1 tsp Ginger Green Chili paste
- 1 tbsp Cumin Coriander Powder
- ¼ cup Paneer crumbled
- 1 cup Methi (Fenugreek leaves) chopped
- Salt
- 2 cups Wheat Flour
- ¼ tsp Salt
- ½ cup Water
- 1 tsp Oil
- 2-3 tbsp Ghee optional but recommended
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In a large bowl, take wheat flour. Add salt and little water. Start making dough by adding more water. Prepare a soft dough. Smear oil and keep aside.
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In another bowl, take boiled and mashed potatoes. Add turmeric, ginger chili paste, cumin coriander powder and salt. Mix well.
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Then add chopped fenugreek leaves and crumbled paneer. Combine well using hands or spoon. Stuffing is ready.
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Make small balls of the dough. Take one ball and roll 4-5 inch disc. Make ball of the stuffing and place it in the center.
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Now carefully close the dough, remove excess dough and flatten it.
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Dust some flour and start rolling evenly and gently,
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Similarly roll all the parathas.
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Heat tawa. Place one paratha and roast from one side. Smear some ghee and roast the other side. Again smear some ghee.
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Similarly roast all the parathas. Serve with curd or pickle or as is.
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