Divide the dough into equal portions. Roll a portion of the dough into a 100 mm.4"diameter circle using a little whole wheat flour for rolling. Put 1 tbsp leftover aloo methi ki sabzi in the center of the circle. bring together all the sides in the center and seal tightly. Roll again into a circle of 5" in diameter circle using a little whole wheat flour for rolling.

Heat a non-stick pan and cook the paratha using 1 tsp of ghee until golden brown spots appear on both sides.