Combine flour, salt and water & knead them into a soft dough. Drizzle Oil and knad again.Make balls out of it and keep it aside. ( You will roughly need 50-55% water per cup of flour)
Heat 1 tsp of oil in a kadai and add cumin seeds. Once they splutter add the chopped methi leaves and saute them for 2 minutes. Add Turmeric, green chillies , ginger , salt & coriander powder. Saute for 1 more min.
Add the potatoes and saute for 1 more min. Turn of the gas and now add the chopped coriander leaves ,amchur powder & ajwain seeds to the potato methi mixture.
Combine all of them nicely and make small balls of the filling mixture.
For the Aloo Methi Paratha
Roll out one portion of the dough into a small circle using the whole wheat flour for dusting. Place one ball of the aloo methi filling mixture in the centre of the circle. Seal tightly by bring sides together so that the mixture doesnt come out.
Flatten these balls again and roll like any other paratha.
Cook on a tava, using oil/ghee until both the sides are golden brown.
Repeat the process with the rest of the dough portions.
Serve hot with Yogurt or Mixed Pickle.
If the potatoes becomes sticky during preparation , we could dust the potato mash powder over it... and carry on with the preparation.. I got this tip from my aunt, when I told her about my unsuccessful attempt.
Incase fresh methi leaves are not available use kasturi methi .