Aloo and methi are made for each other, irrespective of the form in which they are cooked. Although fenugreek makes an ideal combination, you can also replace it with other greens like palak for a change
Mix all ingredient except dough into a bowl and keep aside
Divide stuffing into 6 equal portions and keep aside.
Divide dough into 6 equal portions and roll out one portion of dough circle
Place one portion of stuffing in centre and fold the edges of the dough over the stuffing.
Pinch the edges to seal
Flatten dough and roll out again
Cook paratha on a griddle over a medium flame using oil till both sides are golden brown.