Aloo Methi Paratha

Simple and filling for lunch.Kids will definitely love it
It goes well with Khoya Matar Paneer

Ingredients
Part 1 - Outer cover

• Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
• Water - around 3/4 cup (rough estimation only)
• Salt - 1/2 teaspoon
• Flour - dusting

Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
Look at this link for Kneading the Dough

Part 2 - Inner Stuffing

• Potato - 3 (medium sized)
• Methi leaves - 1/2 cup
• Green chillies - 3 (finely chopped)
• Turmeric - a pinch
• Cumin/ Jeera powder - 1/4 teaspoon
• Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
• Salt - as needed
• Garam Masala Powder - 1/2 teaspoon

Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well
Add the remaining ingredients and mix well

Part 3 - Greasing

• Butter / ghee /Oil - as needed

Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

Method
Step 1 - Roti Dough

• Divide the kneaded dough into small sized balls
• Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing

Step 2 - Paratha

• Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
• Once done place aloo methi stuffing/inner filling in the center

• Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
• Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out

• Meanwhile heat a tawa and once hot place the rolled out paratha

• After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side

• Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving

Serve with pickle and curd.