Methi Aloo Paratha

For the dough

• Whole wheat flour       - 2 cups
• Oil                              - 1 ts. sp
• Salt  to taste
• Water to make dough

For the Methi Aloo stuffing

• Potato                            - 2 (boiled and mashed)
• Fenugreek leaves(methi) - 2 ta. sp ( i used dried kasoori methi) chopped
• Coriander leaves             - 2 ta. sp (chopped)
• Ginger - Green Chilli       - 1 ta. sp
• Turmeric powder            - 1/4 ts. sp
• Coriander powder          - 1 ts. sp
• Cumin Seeds                  - 1 ts. sp
• Oil                                  - 2 ta. sp
• Salt  to taste

Method :

1. Combine whole wheat flour, salt, oil and knead into a soft, smooth dough using enough water.
2. Heat oil in a pan, add cumin seeds. When the seeds crackle, add the methi leaves, coriander leaves and saute them.
3. Add the Ginger- Green chilli paste, turmeric powder, coriander powder and salt and mix well.
4. Add the mashed potatoes and saute them for 2-3 minutes.
5. Cool completely and make small balls out of it.

6. Make small balls out of the flour dough and roll out  to make small circle.

7. Place one portion of the methi aloo stuffing in the centre of the circle.
8. Bring together all the sides in the centre and seal tightly.

9. Roll out again into a circle, like you make for roti. (can use wheat flour for rolling).
10. Cook on a hot tava using a little oil, until both sides are golden  brown.

Tasty Tips :

While cooking parathas on tava , instead of oil, ghee can be used. Tastes very good with ghee.