Irrespective of their form, aloo and methi are made for each other in the ways in which they are cooked for many delicacies. They become even more enticing when tofu is included. These parathas are tasty enough to be munched down on any occasion. They can provide the much needed nutrition too apart from their lingering taste.

INGREDIENTS:

1 recipe Soya Based Basic Dough

1/2 cup of boiled and grated potatoes

3/4 cup of chopped fenugreek (methi) leaves

3/4 cup of crumbled tofu (bean curd/ soya paneer)

1/2 tablespoon of turmeric powder (haldi)

2 tablespoon of dried mango powder (amchur)

1 tablespoon of finely chopped green chillies

Salt to taste

 OTHER INGREDIENTS:

Whole wheat flour (gehun ka atta) for rolling

Soya oil for cooking

METHOD: 

Divide the stuffing into 6 equal portions and keep them aside.

Divide the dough into 6 equal portions and roll out each one of those portions of dough into a 75 mm. (3") diameter circle using a little flour for rolling.

Place one portion of the stuffing in the center and fold the edges of the dough over the stuffing.

Pinch the edges together to seal the stuffing and remove the excess dough.Flatten the dough and roll out again into a 125 mm. (5") diameter circle.

 Cook the paratha on a tava (griddle) over medium flame using soya oil till both sides are golden brown.

Repeat with the remaining dough and stuffing to make 5 more parathas.