Aloo Methi Paratha

Ingredients:

For Dough:

• 3 cups Whole Wheat Flour
• 2 tbsp oil
• Salt to taste
• water to knead

For the Stuffing:

• 2  cups of Methi Leaves, washed and chopped
• 2 large Potatoes, cooked, peeled and mashed well
• 2-3 Green Chillies, very finely chopped
• ½ tsp Amchur Powder
• 1 tsp Cumin Seeds, roasted
• ¼ tsp Hing/Asafoetida
• Salt to taste

Method:

For the Dough:

• Sieve atta and mix in salt & oil.
• Slowly add  water as and when required and make stiff dough.
• Cover and keep it aside for at least half an hour.
  

For the Filling:

• Mix in chopped green chillies, dry mango powder, roasted cumin seeds, salt to taste with chopped methi/fenugreek leaves and mashed potatoes.
• Make equal lemon sized balls and keep them aside.
  

For the Paratha:

• Knead the dough again for a minute and make equal lemon sized balls.
• Roll this dough ball in flour and roll them using a rolling pin into thick poories4-5 inch in diameter.
• Place one aloo-methi ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
• Mean while, heat a griddle or flat pan at high flame and lower it to low-medium flame.
• Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till its cooked well and brown spots start to appear on top.
• Apply little ghee/oil if desired.

Serve hot Aloo-Methi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.