Aloo Methi Paratha, a very famous and delicious combination of the ingredients, making it perfect for your meal. Recipe Link : http://www.tarladalal.com/Aloo-Methi-Parathas-4776rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Aloo Methi ParathasPacked with excitement; that describes the Aloo Methi Parathas best of all! These sumptuous whole wheat parathas are stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curds and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to the dish. Indeed, this is a main course that will appeal to all!Preparation Time: 15 minutes. Cooking Time: 15 minutes. Makes 5 parathas. For the dough1 cup whole wheat flour (gehun ka atta)1 tsp oilSalt to tasteFor the aloo methi stuffing 1¼ cups boiled and mashed potatoes1 cup finely chopped fenugreek (methi) leaves2 tbsp oil½ tsp cumin seeds (jeera)2 tsp ginger-green chilli paste½ tsp turmeric powder (haldi)1 tsp coriander (dhania) powder1 tsp chaat masalaSalt to tasteOther ingredientsWhole wheat flour (gehun ka atta) for rollingOil for cookingFor servingFresh curds (dahi)Pickle (achaar)For the dough 1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.2. Divide the dough into 5 equal portions and keep aside.For the methi aloo stuffing1. Heat the oil in a broad non-stick pan and add the cumin seeds.2. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. 4. Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.5. Divide the stuffing into 5 equal portions and keep aside.How to proceed 1. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.2. Place one portion of the aloo methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.3. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.4. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. 5. Repeat steps 1 to 4 to make 4 more parathas.Serve hot with fresh curds or pickle.