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Aloo Methi (spiced dry potatoes and fenugreek leaves) and Missi roti

Aloo Methi is a simple weeknight sabji (you can call it curry) made from potatoes and methi or fenugreek leaves. The bitter fenugreek leaves pair beautifully with the sedate potatoes so in every bite they come to life with fenugreek and spices. Instead of buying fresh fenugreek and picking the leaves, this recipe offers the same savory, slightly bitter taste of fenugreek with the convenient frozen option. Packed fenugreek leaves are frozen into cubes and vacuum sealed packs are available in Indian and Asian grocery stores

Missi roti is the roti made with a mixture of whole wheat flour and chickpea flour and spices.

Ingredients - Alu Methi (For 4 people)

Oils and Spices

  • 1 tablespoon vegetable oil

  • 1 pinch asafetida ¼ teaspoon cumin seeds

  •  ¼ teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • ½ teaspoon red chile powder

  • 1 teaspoon salt

  • ½ teaspoon lime juice or dry mango powder

Other Ingredients

  • 6 cubes of frozen fenugreek

  • 2-3 medium sized yellow, red or yukon gold potatoes peeled into cut into pieces (about 12 pieces per potato)


  • 1 Thick-bottomed sauté pot

Tools and Equipment

  • Cutting board

  • Knife

  • Peeler


  • Heat 1 tablespoon vegetable oil in a sauté pan at medium heat.

  • After 3 minutes, and add a pinch of asafetida pour in the ¼ teaspoon cumin seeds. The seeds will start sizzling and popping right away.

  • Add ¼ teaspoon turmeric powder and the 6 frozen cubes of frozen fenugreek.

  • Add 1 teaspoon coriander powder, 1/2 teaspoon red chile powder and 1 teaspoon salt.

  • Cover and cook for 5 minutes so that the cubes thaw completely and temper their bitterness.

  • Combine in the chopped potatoes, stir well and cover again.

  • Reduce the heat to low and stir every 2-3 minutes to avoid the potatoes sticking to the pan.

  • Cook for 15 minutes or till the potatoes are fully cooked.

  • Turn the heat off and stir in lime juice or dry mango powder.

  • Serve hot or at room temperature with missi roti.

Missi Roti

Makes 8-10 rotis


  • 1 cup whole wheat flour and 1/2 cup more for dredging

  • 1 cup chickpea flour

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon red chile powder

  • 1/2 teaspoon garam masala

  • 1 teaspoon table salt

  • 1.5 teaspoon vegetable divided

  • 1/2 cup ghee to apply before serving

  • 1- 1.5 cups warm water

Tools and Utensils

  • 1 mixing bowl

  • 1 rolling pin

  • 1 rolling board or a clean counter space

  • Skillet

  • Spatula


  • In a large mixing bowl, combine 1 cup whole wheat flour, 1 cup chickpea flour, 1 teaspoon cumin seeds, 1/2 teaspoon red chile powder, 1/2 teaspoon garam masala, 1 teaspoon vegetable oil and 1 teaspoon salt.

  • Knead into a firm dough by adding warm water in stages. Smoothen the dough out with remaining vegetable oil.

  • Rest for 30 minutes.

  • Knead once again and make 8 balls out of the dough and flatten them in the middle of your palms.

  • Dredge each ball in the remaining flour and roll out a disc about five inches in diameter with a soft yet firm rolling motion of the rolling pin.

  • Heat a skillet on medium heat and roast the flour disc on both the sides on the skillet till you see brown patches. Once you are satisfied that the roti is fully cooked, transfer to a plate and apply 1 teaspoon ghee on each side.

Serve the missi roti hot with aloo methi. A side of mango pickle and a bowl of plain yogurt will add appeal.


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