Methi Aloo Parantha (Potato and fenugreek)

This parantha recipe is inpired by my aunt who use to make these mouth-watering paranthas which as a kid we all loved. Now my kids love it too 🙂 This is not a stuffed paratha and can be easily made.

  

• 2 cups wheat flour
• 1 cup cleaned and chopped methi leaves
• 2 boiled and mashed potatoes
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1/2 tsp amchur/dry mango powder
• Finely chopped coriander leaves
• Oil/ghee

Mix all the ingredients except oil with water to make a soft dough. Keep covered for 10 minutes. Make balls and roll into thick chapatis.

Cook on hot tava with oil/ghee till brown spots appear on both sides. Serve hot with butter, yogurt and pickle.