First,Rinse the methi leaves well, drain them cempletely and then chop finely.
Take a big bowl and mix 2 cups whole wheat flour, 1 cup rinsed and finely chopped fresh Fenugreek Leaves (methi), 1/2 teaspoon ajwain, 2 finely chopped green chilies, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 2 tsp of oil and salt to taste.

Mix well and with the help of water, knead a smooth dough. Keep the dough aside for 15-20 minutes to settle down.Divide the dough into 8 equal portions or balls.

Take one medium sized ball of the dough and roll into medium sized roti, just like we make Indian Chapati.Heat a flat griddle or tawa, drizzle few drops of oil and place the rolled out roti on it.

Cook the paratha over medium high flame for about 2 minutes from one side and then flip over.Drizzle few drops of oil and cook the paratha from both sides till it is well cooked and little brown spots are appeared on both sides. Now parathas are ready, keep them aside.

 Procedure for making alu jeera, take a pan and add oil in it. Heat it over medium flame. Once the oil is sufficiently hot, add the cumin seeds and fry for a minute. Once the cumin seeds start to splutter, add the green chillies, ginger and curry leaves. Fry the ingredients for 30 seconds and then add the chopped potatoes.

After a minute or so, add salt and turmeric powder. Mix the ingredients well and cover the pan with a lid. Reduce flame to low and cook the dish for 4 to 5 minutes. Make sure that you stir once or twice in between till well combined. Once the potatoes are properly cooked, transfer the dish in a serving bowl . Now it's time to assemble this rolls.