3 medium sized Potatoes/Aloo
1/2 bunch Fenugreek leaves / Methi leaves / Menthe Soppu
2-3 Green Chillies
1/2 small Onion
5-6 Coriander leaves
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Pinch of Pepper powder
2 cups Wheat flour
Salt to taste
3 tsp Oil / Ghee
Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, mash them properly and keep them aside. Chop fenugreek leaves, green chillies, coriander leaves, onion into small pieces as shown in the picture below.Put 2 tsp oil in a pan and heat it. Add onion, green chillies and fry them for about 2-3 mins. Add coriander leaves, pinch of turmeric powder and fry them for about 2-3 mins. Add fenugreek leaves, chilly powder, salt and fry them for about 3-4 mins. Add this fried fenugreek leaves masala to the vessel containing mashed potatoes. Add salt and pepper powder to the same vessel. Mix them well and keep them aside. Mix wheat flour, 2-3 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Take little amount of dough and make a round ball. Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of potato fenugreek masala and place it over the rolled chapathi as shown in the picture below.
Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.
Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.
Heat the tava and cook the parata by putting butter on both the sides of parata.
It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 8-10 aloo methi paratas.