Aloo Methi Paratha | Easy Punjabi Style Stuffed Makki Paratha| It is a popular variant of stuffed paratha that is prepared mainly in winter. Stuffed makki ka paratha is made from maize flour, potatoes, green methi leaves and very few Indian spices.
This aloo methi stuffed makki ka paratha is enjoyed at any time of the day. You can serve it at breakfast, lunch or dinner as per your choice. It tastes best when served warm. I don’t suggest it to pack in the tiffin because it will become a little dry and hard once it cools down.
This paratha is stuffed with boiled potatoes, roasted green methi leaves and spices which makes it a wholesome meal and can be served without any curry on the side.
I have posted a few other paratha recipes with or without stuffing to check them click on the link below.
The taste of this Punjabi aloo methi ka paratha is very unique. You can serve it with green chilli pickle, chutney or just with plain curd. A dollop of fresh homemade butter enhances the taste of this healthy paratha.
As, it is a stuffed paratha recipe, stuffing of boiled aloo and methi with some spices is prepared and then stuffed inside. Then roll it into a circle of 5-6 inches with a thickness of 1 cm. Shallow fry it on the hot griddle with little oil till it becomes crisp.
For making dough, we are using only makki ka atta or maize flour which lacks gluten so, it is difficult to bind as compared to whole wheat flour. But if we follow the following tips can make the task easy. First, make dough with hot water and knead it for 2-3 minutes till it becomes smooth. Secondly, the dough for paratha should be softer than regular chapatti dough so, it is easier to roll out without putting any pressure. Thirdly, the stuffing should be dry and cool so that it easily sticks to the dough and doesn’t come out.
Try this very tasty stuffed paratha for your breakfast or lunch and let me know if you liked it.
Health benefits of consuming makki or maize flour
Makki which is also called maize or corn.
- Consumption of makki chapatti during winter is very beneficial for our health as it is a good source of B-complex vitamins that can keep sluggishness at bay.
- Makki roti also contains Vitamin A, C, K, beta-carotene and selenium.
- It is also rich in fibre which helps cleanase of intestine and prevents constipation.
- Eat well cooked makki ki roti otherwise, it will cause gastric problems. Also, addition of ajwain helps in reducing indigestion.
Step by step preparation of Punjabi style aloo methi stuffed makki ka paratha
1.In a pan, heat oil. Add ginger, garlic and green chilli paste. Roast it till its raw smell is gone.
2. Now add methi leaves and cook till there is no moisture left.
3. Add salt, coriander powder, cumin seeds powder, red chilli powder, and dry mango powder. Mix well. Fry them for few seconds.
4. After that, add boiled and mashed potato and mix well. Switch off the flame. Let it cool slightly.
5. Now in a big vessels take 2 cups makki atta, salt and ajwain, mix and pour hot water on it. Mix well and cover the pan and keep aside for 10-15 minutes.
6. After that knead the dough for at least 2-3 minutes till it becomes smooth and soft. Add little more hot water if dough is stiff.
7. Now divide the dough into six parts. Take a ball, grease your palms, spread the ball a little and give a shape of little bowl. Add 2-3 tbsp stuffing and gently close the ends. Spread it little with hands.
Method 1:
- After that, sprinkle little dry makki flour on a rolling board and place the stuffed ball there. Spread it around 5-6 inch using hands. Now loosen it with a spatula and transfer it to a hot griddle. Keep the flame on medium.
2. First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
Method 2:
1.Take a plastic sheet, grease lightly with oil, place the stuffed ball. Sprinkle few drops of oil over it and cover with plastic sheet. Spread it lightly with your hands.
2. Remove from the sheet and transfer to a hot griddle.
3. First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
4. Make all the parathas in the similar way. Serve them warm with green chilli pickle or curd or raita on the side.
Serving suggestions
Serve these healthy and delicious stuffed makki ka paratha with green chilli pickle, chutney, curd, or raita. It can be served at breakfast, lunch or dinner.
Tips and tricks
- Dough for parathas should be softer than regular chapatti dough.
- Knead the dough for 2-3 minutes to make it smooth and crack free.
- Shallow fry parathas on medium flame if you make them on low flame they become hard.
- For best taste serve them warm.
Recipe card
Aloo Methi Paratha | Easy Punjabi Style Stuffed Makki Paratha
Ingredients
For making stuffing
- 1 tbsp mustard oil
- 1 tsp ginger garlic and green chilli paste
- 2 cups finely chopped green methi leaves
- 1 tsp coriander powder
- ¼ tsp red chilli powder
- ½ tsp cumin seeds powder
- ½ tsp dry mango powder
- 1 tsp salt
- 2 medium sized boiled and mashed potatoes
For making dough
- 2 cup makki ka atta
- ½ tsp ajwain
- ½ tsp salt
- Hot water to knead the dough
- Oil for shallow frying
- Dry flour for dusting
Instructions
For making stuffing
- In a pan, heat oil. Add ginger, garlic and green chilli paste. Roast it till its raw smell is gone.
- Now add methi leaves and cook till there is no moisture left.
- Add salt, coriander powder, cumin seeds powder, red chilli powder, and dry mango powder. Mix well. Fry them for few seconds.
- After that, add boiled and mashed potato and mix well. Switch off the flame. Let it cool slightly.
For making dough
- Now in a big vessels take 2 cups makki atta, salt and ajwain, mix and pour hot water on it. Mix well and cover the pan and keep aside for 10-15 minutes.
- After that knead the dough for at least 2-3 minutes till it becomes smooth and soft. Add little more hot water if dough is stiff.
- Now divide the dough into six parts. Take a ball, grease your palms, spread the ball a little and give a shape of little bowl. Add 2-3 tbsp stuffing and gently close the ends. Spread it little with hands.
- Method 1:
- After that sprinkle little dry makki flour on a rolling board and place the stuffed ball there. Spread it around 5-6 inch using hands. Now loosen it with a spatula and transfer it to a hot griddle. Keep the flame on medium.
- First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
- Method 2:
- Take a plastic sheet, grease lightly with oil, place the stuffed ball. Sprinkle few drops of oil over it and cover with plastic sheet. Spread it lightly with your hands.
- Remove from the sheet and transfer to a hot griddle.
- First, lightly cook both sides then apply ghee or oil and cook it from both sides till they become crisp. Once done transfer to a plate.
- Make all the parathas in the similar way. Serve them warm with green chilli pickle or curd or raita on the side.
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Notes
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