Vegan Aloo methi Paratha Recipe | How to Make Aloo Methi Paratha
Try this delicious and easy Aloo Methi Paratha recipe, a perfect blend of mashed potatoes and fresh fenugreek leaves. Packed with flavors, this Aloo Methi recipe is gluten-free and vegan, making it an ideal choice for those with dietary restrictions. Serve it with your favorite chutney or yogurt for a wholesome meal. Perfect for breakfast or lunch!
July 25, 2024
Looking for a comforting and flavorful meal? This Aloo Methi Paratha is the perfect dish to satisfy your cravings. Made with mashed potatoes and fresh fenugreek leaves, it’s a wholesome and delicious option for breakfast or lunch. The Aloo Methi Paratha recipe is easy to prepare, making it an ideal choice for busy mornings or when you want to enjoy something special without too much hassle. Whether you prefer the traditional version or a Aloo Methi Stuffed Paratha, this recipe will surely delight your taste buds.
If you're searching for the best Aloo Methi Paratha recipe, look no further! This simple yet tasty paratha is packed with nutrients and flavor, making it an excellent choice for those following a vegan or gluten-free diet. The Aloo Methi Paratha recipe easy to follow and ensures that anyone can make it, whether you're a seasoned cook or just starting. Serve it with your favorite chutney or yogurt for a complete meal that’s sure to impress everyone at the table!
Vegan Aloo methi Paratha Recipe | How to Make Aloo Methi Paratha
Serving
6-8 Paratha
Prep Time
15
Cook Time
15 Min
Total Time
30 Min
Ingredients
Ingredients For Aloo Methi Paratha Recipe
- 2 cups - whole Wheat flour
- 3 cups - fresh Fenugreek (methi) leaves
- 2 tbsp - cooking oil
- 2 - boiled Potatoes
- 2 - Green chillies?
- 1 tbsp -coriander cumin powder
- salt to taste
Method
How to Make Aloo Methi Stuffed Paratha with the Perfect Blend of Potatoes and Fenugreek: Step-by-Step Instructions
For the Dough
-
Take the flour in a bowl, add salt and oil and mix well.
-
Make a soft dough by adding enough water.
-
Cover and keep aside.
For the Stuffing
-
Wash and chop the fenugreek leaves finely.
-
Mash the potatoes, and add finely chopped green chillies, coriander cumin powder , salt , a teaspoon of oil and mix well.
For the potato methi paratha
-
Make a small ball from the dough, flatten it a bit and place 2 tbsp of the stuffing on it.
-
Turn up the edges of the dough so that the stuffing is concealed completely.
-
Dust the ball with some dry flour and gently roll the ball with a rolling pin, if you press it too hard then the filling may come out.
-
Make a paratha of medium thickness (about the same thickness as a pancake).
-
Then dry roast on a griddle/skillet/non-stick pan, on medium heat.
-
Then flip and apply little oil or butter on both the sides, and cook till both sides are golden brown and crisp.
Recipe Notes:
-
Fresh methi gives the best flavor, but frozen works—just squeeze out excess water.
-
Use starchy potatoes for a smooth, non-watery filling.
-
Don’t overfill; 2 tbsp stuffing per paratha is ideal.
-
Roll gently with dry flour to avoid tearing.
-
Adjust spice to your taste—mild or spicy!
-
Dough and filling can be made 1 day ahead.
-
Cook on medium heat for even browning.
-
Use plant-based oil to keep it 100% vegan.
-
Parathas freeze well—reheat on a pan directly.
-
Great for meal prep—easy to make in batches!
Conclusion:
Indulge in the aromatic and flavorful delight of Vegan Aloo Methi Paratha, a delicious Indian flatbread that combines the goodness of potatoes and fenugreek leaves. This dish is often considered the best Aloo Methi Paratha recipe by home cooks who love traditional flavors with a healthy twist. With vegan alternatives, this paratha becomes accessible to everyone, offering a wholesome and satisfying meal option.
Looking for something simple yet flavorful? This is an Aloo Methi Paratha recipe easy enough for beginners and quick enough for busy weekdays. So, embrace the fragrance, relish the flavors, and enjoy the simple pleasure of Vegan Aloo Methi Paratha—a culinary masterpiece that will surely leave you wanting more.
FAQ
-
Traditionally, whole wheat flour is used, but at Grub Allergy, we recommend a good-quality gluten-free flour blend to keep this Aloo Methi Paratha recipe allergy-friendly. It still delivers the same soft texture and great taste, making it perfect for anyo
-
Absolutely. Our version is already a Vegan Aloo Methi Paratha Recipe Indian style—no dairy, no eggs—just pure plant-based goodness. We use oil instead of ghee and non-dairy yogurt when needed.
-
It’s a savory flatbread stuffed with a flavorful mix of mashed potatoes (aloo) and fenugreek leaves (methi). The spices bring out the best in this traditional Aloo Methi recipe.
-
Totally! It’s mild in spice and easy to digest. You can even shape them into fun designs for your little ones.
-
Wrap them in foil or an airtight container and refrigerate for up to 2 days. Reheat on a pan for best texture.
-
Yes, frozen fenugreek works well too. Just be sure to squeeze out excess moisture before mixing it into the filling for your Aloo Methi Paratha.
-
We keep it simple, clean, and free from common allergens. This Aloo Methi recipe skips dairy, eggs, and gluten while still delivering delicious flavor.
-
Definitely! You can make and refrigerate the dough a day ahead. It actually helps the texture and saves time during busy mornings.
-
We love pairing it with dairy-free yogurt, mint chutney, or a splash of lemon pickle. It’s so versatile!
-
Yes, this is an Aloo Methi Paratha recipe that’s beginner-friendly with step-by-step instructions. Whether it’s your first time or hundredth, it turns out great every time!
You may also like
Leave a Comment
ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
ABOUTPOPULAR RECIPE
April 10, 2025
April 27, 2025
FOLLOW US
