Preparation Time : 10 mins.
Cooking Time : 20 mins.

Makes 5 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the methi aloo stuffing

1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste

Other ingredients

whole wheat flour (gehun ka atta) for rolling
oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.

2. Divide the dough into 5 equal portions. Keep aside.

For the methi aloo stuffing

1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.

2. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.

3. Add the potatoes and sauté for another 2 to 3 minutes.

4. Cool completely and divide the stuffing into 5 equal portions.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.

2. Place one portion of the methi alu stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly.

4. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.

5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.

6. Repeat with the remaining dough and stuffing to make 4 more parathas.