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Prep Time: 10-20 mins
Cooking Time: 20-30 mins
Makes: 10 Medium Sized Parathas

Ingredients:
For Dough:
3 cups Chapatti Atta/Whole Wheat Flour (I used Pillsbury Chakki Atta)
2 tbsp Yogurt
Salt to taste
Warm water to knead

For the Stuffing:
2 packed cups of Methi Leaves, picked, 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

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting

Method:
For the Dough:

Sieve atta and mix in salt, yogurt.
Slowly add warm 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 sure the filling is lump free as it will be easier to stuff and roll the paratha without the filling oozing from the sides.
Make equal lemon sized balls and keep them aside till needed.

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 poories of 4 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 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.

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Notes:

Before mashing the potatoes let them cool completely. This way the filling will remain dry and filling will not ooze out from covering.
Make sure that the potatoes are mashed without leaving any lumps. This helps in rolling the parathas with even surface.
The leftover parathas can easily be frozen. To do this, cut few square sheets of butter paper or baking sheet of equal size so that it covers the paratha well. Place a paratha on one sheet and cover it with another square sheet. Place another on top of it and repeat till all the parathas are over. Place this in a large zip lock bag and store it in a freezer. It is better to write the date on which the parathas were cooked. I usually use them by one month.

Other Stuffed Paratha recipes blogged so far

• Aloo-Peas Paratha
• Mooli/Radish Paratha
• Gobi/Cauliflower Paratha
• Zucchini/Courgette Paratha
• Double Decker Paratha
• Tofu Stuffed Kulcha 

Labels: Fenugreek Leaves, Indian Bread, Potato, Wheat Flour