In a mixer jar, add 1 cup poha and grind it into a fine powder. Keep it aside.

In another mixer jar, add 3 green chillies, 1 inch ginger, ½ cup green garlic, and 1 tsp cumin seeds. Grind into a coarse paste without adding water. Keep it aside.

Heat a pan and add 1 tbsp ghee, 1 tsp cumin seeds, and 1 tbsp sesame seeds. Sauté until aromatic.

Add 1 cup methi leaves and sauté for a minute. Then add 1 cup water and bring it to a boil. Add the ground poha powder and mix well. The poha powder will absorb the water and puff up. Cook the mixture until it leaves the sides of the pan.

Switch off the gas and transfer the mixture to a mixing bowl. Allow it to cool down.

Once cooled, add 1 medium boiled potato (grated), 2 tbsp curd, salt to taste, 1 tsp red chilli flakes, and ½ cup chopped coriander leaves. Mix well.

Gradually add 1 cup wheat flour and knead into a medium-soft dough suitable for parathas. Add 1 tsp oil and knead again to make the dough smooth.

Do not rest the dough. Take a medium-sized dough ball, coat it with dry flour, and roll it out. Cut the rolled paratha using a lid to make uniform-sized parathas.

Heat a tawa and roast the paratha on medium flame, applying ghee on both sides, until golden brown.

Aloo methi paratha is ready. Serve hot with chutney and raita.