An Indian flatbread made with wheat flour and combine with aloo and methi makes this recipe high and in fiber and calorie dense.
Take 1 tbsp potatoes, boil, chop and keep aside.
To make the dough take a mixing bowl, add 1/2 cup wheat flour and a little water to knead it into a soft dough. Keep aside.
To make the stuffing take a mixing bowl, add 1 tbsp chopped methi leaves, 1 tbsp previously boiled and chopped potatoes, 1/4th tsp salt, 1 tsp ginger garlic paste, 1/4th tsp haldi, 1/4th tsp red chilli powder and 1/4th tsp dry mango powder.
Mash and mix well using your hand. Keep aside.
Take the previously kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.
Take the filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp oil on the paratha.
Allowing it to cook, make sure both sides are browned well.
Garnish with coriander.