For the dough
1 cup wheat flour
1 tsp oil
salt to taste
For the methi aloo stuffing
1 cup finely chopped methi/fenugreek leaves
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsp chaat masala
2 tbsp oil
salt to taste oil or ghee
For the dough
- Combine all the ingredients for the dough and knead adding enough water to a smooth and soft dough.
- Divide the dough into 5 equal portions. Roll into balls and keep aside, covered with a cling film.
For the stuffing
- Heat oil in a pan. Add the cumin seeds. Once they begin to crackle, add the fenugreek leaves and saute for 2-3 minutes.
- Add the ginger and green chilli paste, followed by turmeric powder, coriander powder, chaat masala and salt. Mix well.
- Add the mashed potatoes and saute for 2 minutes. Switch off the flame and allow this mixture to cool.
- Once cooled, divide this mixture also into 5 equal portions.
- Using a rolling pin, roll out each portion of the dough into a 3 inch diametre round, by dusting wheat flour to prevent sticking.
- In the center of the rolled out dough, place one portion of the potato methi mixture. Bring together all the sides to the centre and seal tightly into a ball shape.
- Dust some more wheat flour and roll out again into a circle of 6 inch diametre paratha.
- Heat a tawa/griddle and cook each of the rolled out paratha by drizzling some oil or ghee on both sides, until both sides are golden brown speckled.
- Serve these delicious hot parathas with some pickle, sliced onion rings and yoghurt based raita.