Aloo methi paratha/ indian potato and fenugreek flat bread

Preparation

• For the dough
  1. Wash and chop the fenugreek leaves finely.
  2. Take the flour in a bowl, add salt and oil and mix well.
  3. Then add the chopped fenugreek leaves and mix again.
  4. Make a soft dough by adding enough water. Cover and keep aside.
• For the stuffing
  1. Mash the potatoes, and add finely chopped green chillies, ginger, paprika powder, 1/2 tsp of salt, garam masala, cumin, anardana powder and a teaspoon of oil. Mix well.
• For the Paratha
  1. Make a small ball from the dough, flatten it a bit and place 2 tblsps of the stuffing on it. Turn up the edges of the dough so that the stuffing is concealed completely.
• 2.Dust the ball with some dry flour and Gently roll the ball with a rolling pin,if you press it too hard then the filling may come out, make a paratha of medium thickness (about the same thickness as a pancake
• . Then dry roast on a griddle/skillet/non stick pan, on medium heat.Then flip and apply little oil or butter on both the sides, and cook till both sides are golden brown and crisp
• Serving suggestion: Parathas go best with yogurt, indian pickles or tomato chutney.