Aloo-Methi Paratha

Yesterday I dropped a message on facebook to get myself out of confusion what to post next!!! Now I have received majority of comments saying ‘Sizzler’ but as Tulsi (my sister-in-law) and Ruchita (a school buddy) wants to make some healthy, nutritious paratha for their super-kids (Aadi n Nairit respectively) and I can’t miss to post it on time…

Now if I talk about kids, they’re fussy eater most of the times! Including healthy elements in their meals some or the other way is a must thing to do for mums… But as far as I know, they love potatoes in any form (I loved it as a kid)! Then why not to add some leafy greens along with a touch of potatoes to make parathas full of fiber, yet kids-friendly??!!!

I really have never talked to Ruchita on this matter, but I know about Aadi… He loves Thepla/Paratha anything that comes with fenugreek leaves and he doesn’t much eat plain ones! See the choice he makes at the age of 1 :P I’m sure Nairit must be the same… Here is something that I’m sure, will suit their taste-buds – “Aloo-Methi Paratha” :)



For Dough–

2 cups Whole Wheat Flour
1/2 cup Curd
Lukewarm water, as required
Salt, to taste

For Stuffing–

1 Boiled Potato
1/2 cup Fenugreek Leaves, chopped
2 tbsp Coriander Leaves, chopped
1/2 tsp Roasted Cumin Powder
1/2 tsp Amchoor Powder
Salt, to taste



  1. Mix whole wheat flour with salt and curd in a big mixing bowl and knead a soft dough by adding water as required.
  2. Cover with a cling wrap or lid and let it rest for 10-15 mins.
  3. Mash the potatoes in another bowl and add all other ingredients of stuffing in it.
  4. Mix everything well.
  5. Divide the dough as well as stuffing in 8 equal balls.
  6. Roll out a dough-ball of puri-size and put one stuffing-ball in center. Cover from all sides like we do for kachori and flatten it a little.
  7. Roll out again to make around 6″-7″ in diameter. (Use wheat flour for dusting as and when required)
  8. Roast it on flat griddle using ghee (clarified butter) on both the sides, until you find golden brown spots on it.
  9. Serve your kids with a bowl of yogurt!


  • Try keeping spices to minimum if you’re cooking specially for your kids!
  • I have used curd while kneading dough in order to keep parathas soft in texture :)
  • Eliminate using amchoor if kids don’t prefer tangy taste.

Linking this recipe to Pari’s Only Paratha & Flatbreads Event hosted by Rafee’s Big Sweet Tooth :)