Ingredients
Maize Flour (Makki Ka Atta) – 1 Cup
Fenugreek Leaves (Methi), Chopped – 1 Cup
Boiled Potatoes – 2 Nos.
Ginger, Chopped or Ground – 1 Teaspoon
Green Chilli, Chopped – 1 No.
Salt to taste
Red Chilli Powder – ½ Small Teaspoon
Carom Seeds (Ajwain) Whole or Powdered – ½ Teaspoon
Garam Masala – ½ Teaspoon
Cumin Seeds (Jeera) – ½ Teaspoon
White Sesame (Safed Til) – ½ Teaspoon
Clarified Butter (Desi Ghee) for frying

Method
• Take a big kneading bowl
• Add potatoes and mash then nicely or take grated potatoes
• Add chopped fenugreek leaves
• Add maize flour
• Add salt to taste
• Add red chilli powder
• Add cumin seeds
• Add carom seeds powder
• Add garam masala
• Add white sesame seeds
• Add chopped ginger
• Add chopped green chilli
• Mix well. Add little oil if required
• Make a nice dough by adding little water at a time
• Don’t add too much of water since both fenugreek and potatoes have water
• Make 6 small balls of equal size of a dough
• Take care to avoid cuts on the sides while making balls
• Pat the balls to make round shaped parathas
• Place on a preheated tava
• Roast nicely on both the sides using clarified butter
• Similarly, roast other parathas on tava
• These parathas can be made without frying also
• Place butter on the parathas
• Serve hot with curd

Video