3tbspsunflower / vegetable oil plus a little extra for cooking the parathas
3cupsplain whole wheat flour
Instructions
Beat together the potatoes and the cheese till smooth and creamy.
Add the fenugreek leaves, flour, salt and oil and mix to form a dough ( it will be quite sticky)
Knead the dough for a few minutes; a floured worktop and floured hands should help.
Divide the dough into 15-16 portions (shape into balls and slightly flatten them, I did not make them too big) and roll out into discs of about a mm in thickness (note- roll the balls of dough in flour and also the rolling pin to avoid sticking to it) .
Heat and grease a pan over medium heat and place a rolled paratha on it.
Cook for about 11-12 seconds on each side and again for about 4-5 seconds on each side, or till dark brown spots begin to appear.
Repeat for all the rest of the balls of dough, stacking them one top of the other as you finish cooking and wrap in foil
Serve hot with yogurt, pickles etc. Simple curries will also go well with the parathas. We had ours with just some simple dal and pickle.
Keyword aloo methi paratha, cream cheese paratha, fenugreek leaves, flatbread, indian cuisine, Indian flatbread, methi, paratha, vegetarian