Delicious Potato and Fenugreek Paratha Recipe
25 minutes
1085 reads
About Delicious Potato and Fenugreek Paratha Recipe
Start your day with the irresistible aroma and wholesome goodness of Potato and Fenugreek Paratha! This flavorful flatbread combines fluffy mashed potatoes with the aromatic zest of fresh fenugreek leaves, creating a delightful breakfast or brunch option.Each paratha is expertly crafted with a soft whole wheat dough, enhanced with a touch of garlic and ginger for a depth of flavor that will leave you wanting more. The simple yet satisfying combination of textures and tastes makes this a perfect recipe for any skill level.Serve these warm parathas with a dollop of yogurt, chutney, or your favorite pickle for a truly unforgettable culinary experience. Get ready to make this family favorite a regular part of your meal rotation!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1 tsp Salt or to taste
- 1 tbsp Oil plus extra for cooking
- 3/4 - 1 cup Water add gradually until dough forms
For the Filling
- 2 Potatoes and mashed, boiled, peeled
- 1 cup Fenugreek Leaves finely chopped, fresh
- 1 tbsp Chili Paste adjust to taste, green
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Turmeric Powder
- 1/2 tsp Carom Seeds ajwain
Instructions
Prepare the Dough
- Combine whole wheat flour, salt, and oil in a large bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 15 minutes.
Prepare the Filling
- In a separate bowl, combine mashed potatoes, chopped fenugreek leaves, green chili paste, garlic paste, ginger paste, turmeric powder, and carom seeds. Mix well.
Assemble and Cook the Paratha
- Divide the dough into equal-sized balls. Roll each ball into a 4-5 inch circle. Place a spoonful of the potato filling in the center. Bring the edges of the dough together to enclose the filling, pinching to seal. Gently flatten and roll into an oval shape.
Cook the Paratha
- Heat a flat griddle or tawa over medium heat. Cook the paratha on both sides, applying a little oil to each side as needed, until golden brown and cooked through. Serve hot with yogurt or chutney.
Recipe Notes
Expert Tips for the Best Potato and Fenugreek Paratha
- For extra flavor, add a pinch of garam masala to the potato filling.
- If your dough feels too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- Don't overcook the paratha; it should be golden brown but not burnt.
- For a crispier paratha, cook it over medium-high heat.
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Recipe Nutrition
Calories: 399kcalCarbohydrates: 67gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 760mgFiber: 3gSugar: 1g
Rekha Varsani
Articles: 2
4 Comments
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Absolutely mouthwatering! Great share.
This looks incredible! Thank you.
Such an enticing dish! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.