Step 1: Prepare the Dough

In a bowl, add 2 cups wheat flour, 1/2 cup besan, 1/2 tsp salt, 1 tsp ajwain, and 1/4 cup methi leaves. Mix well with your hands, squeezing the methi leaves to release their flavor, until all ingredients are evenly combined.

Step 2: Knead the Dough

Gradually add 1 cup water to the mixture and knead for 2-3 minutes to form a soft, pliable dough.

Step 3: Rest the Dough

Add 1 tsp oil to the kneaded dough, gently knead for another 30 seconds to incorporate the oil, then cover the bowl with a cloth and let it rest aside for at least 15-20 minutes.

Step 4: Sauté Aromatics for Filling

In a pan on medium heat, add 1 tsp oil. Once hot, add 1/2 tsp crushed coriander seeds and sauté for 30 seconds until fragrant. Then add 1 tbsp chopped garlic, 1 inch chopped ginger, and 1 chopped green chilli. Sauté for 1-2 minutes until the garlic turns light golden.

Step 5: Sauté Vegetables for Filling

Add 1 medium chopped onion and 1 cup chopped methi leaves to the pan. Sauté for 2-3 minutes until the onion softens and the methi leaves wilt.

Step 6: Combine Filling Ingredients

Transfer the sautéed mixture to a bowl and allow it to cool completely to room temperature. Once cooled, add 100 gms grated paneer, 2 boiled & mashed potatoes, 1 tsp salt, 1/2 tsp ajwain, 1 tsp chaat masala, and 1/2 tsp garam masala. Use a spoon to combine all ingredients thoroughly until a uniform filling mixture is ready.

Step 7: Prepare the Raita

In a separate bowl, take 200 gms whisked curd. Add 1/4 cup chopped cucumber, 2 tbsp chopped tomato, 2 tbsp chopped onion, 1 chopped green chilli, salt to taste, a handful of chopped coriander leaves, 1/4 tsp cumin powder, 1/4 tsp pepper powder, and 1 tbsp dill leaves. Mix all ingredients well with a spoon until the raita is evenly combined and ready to serve.

Step 8: Prepare Dough Portion for Paratha

After the dough has rested, knead it again for 30 seconds. Take a small, lemon-sized portion of the dough and roll it into a smooth ball between your palms.

Step 9: Roll out the Dough

Lightly dust your rolling surface with wheat flour. Place the dough ball on it, press it flat with your hand, and then use a rolling pin to roll it into a circular disc of about 4-5 inches in diameter.

Step 10: Fill and Seal the Paratha

Place about 1-2 tablespoons of the prepared filling in the center of the rolled dough. Carefully bring the edges of the dough together over the filling, pinching and folding them to form a square shape, ensuring the filling is completely sealed inside.

Step 11: Gently Roll the Stuffed Paratha

Lightly sprinkle some flour over the sealed, square-shaped paratha. Gently roll it flat again with the rolling pin, maintaining the square shape, until it is about 6-7 inches in diameter and of even thickness.

Step 12: Cook the Paratha

Heat a tawa (flat griddle) over medium-high heat. Once hot, carefully place the rolled paratha onto the tawa. Cook for about 1-2 minutes on one side until small bubbles appear.

Step 13: Apply Ghee and Finish Cooking

Flip the paratha. Apply about 1/2 tsp of ghee evenly over the cooked side. Cook for another 1-2 minutes until golden brown spots appear. Flip again, apply ghee to the other side, and cook until both sides are golden brown and crispy.

Step 14: Serve Aloo Methi Paratha

Remove the cooked paratha from the tawa. Repeat the process for the remaining dough and filling. Serve the hot Aloo Methi Paratha immediately with the prepared raita and chutney.

• Ensure the filling is completely cooled before stuffing the parathas to prevent the dough from tearing.

• Roll the parathas gently after stuffing to keep the filling intact and prevent it from oozing out.

• Adjust the amount of green chilies and spices in the filling according to your preferred spice level.

• For a vegan version, omit paneer and curd from the filling and raita, and use oil instead of ghee for cooking.

• Add finely chopped carrots or peas to the filling for extra vegetables and texture.