Ingredients

• 2 cups - whole wheat flour
• 2 cups - fresh fenugreek (methi) leaves
• 2 tbsp - cooking oil
• 1/2 tsp - salt
• 3 - boiled potatoes
• 2 - green chillies
• 1/2 tsp - grated ginger
• 1/2 tsp - red paprika powder
• 1/3 tsp - whole cumin
• 1 tsp - dried pomegranate (anardana) powder
• 1/3 tsp - garam masala

How to Make Methi Aloo Paratha

• For the dough:
• Wash and chop the fenugreek leaves finely.
• Take the flour in a bowl, add salt and oil and mix well.
• Then add the chopped fenugreek leaves and mix again.
• Make a soft dough by adding enough water.
• Cover and keep aside.
• For the stuffing
• Mash the potatoes, and add finely chopped green chillies, ginger, paprika powder, 1/2 tsp of salt, garam masala, cumin, anardana powder and a teaspoon of oil. Mix well.
• For the Paratha:
• Make a small ball from the dough, flatten it a bit and place 2 tbsp of the stuffing on it.
• Turn up the edges of the dough so that the stuffing is concealed completely.
• Dust the ball with some dry flour and gently roll the ball with a rolling pin, if you press it too hard then the filling may come out.
• Make a paratha of medium thickness (about the same thickness as a pancake).
• Then dry roast on a griddle/skillet/non-stick pan, on medium heat.
• Then flip and apply little oil or butter on both the sides, and cook till both sides are golden brown and crisp.
• Recipe courtesy: Maayeka