In a mixing bowl, add wheat flour, chopped methi leaves, and salt. Add water gradually and knead the soft and smooth dough for paratha. Cover and rest the dough for 20 minutes.
For preparing paratha stuffing, in a mixing bowl mashed boiled potatoes with your hand or masher.
Now, in a pan, add oil, ginger paste, and green chili paste. Sauté for 2 minutes.
Then add chopped onion. Sauté till onion is slightly golden brown in color.
Switch off the gas and add it to mashed potatoes.
Then add ajwain, crushed coriander seeds, red chili powder, cumin powder, garam masala, amchur powder, salt, and some coriander leaves. mix well.
The potato stuffing is ready. keep it aside.
after the dough has rested for 20 minutes, knead slightly and pinch a ball-sized dough.
roll the dough into a rough and slightly thin thickness.
Now spread the potato stuffing in the center.
Then carefully fold and close all sides of the paratha forming a triangle. press gently and sprinkle some flour and roll it slightly.
Or fold paratha into a square shape and sprinkle some flour and roll it gently.
Or roll dough into 4 inches in diameter. Then place aloo stuffing in the center. take the edge and start pleating bringing it to the center. also join the pleats together and secure tight pinching off excess dough. sprinkle some wheat flour and roll slightly thick.
Place the rolled paratha on hot tawa.
Apply 1 tsp oil/ghee and fill over the paratha.
Roast the aloo paratha on medium-low flame till browned and uniformly roasted on both sides.
Serve methi aloo paratha with fried chili, butter, and raita.