Thoroughly clean the fenugreek leaves, remove the thick stems, wash, and finely chop them. Finely chop the onion, green chilies, and cilantro as well.

Boil the potatoes. Make a paste of green chilies and garlic. Gather all the ingredients.

Heat a pan on the stove, add 1 teaspoon oil, and lightly sauté the fenugreek leaves. Turn off the heat. In a large mixing bowl, add the whole wheat flour, sautéed fenugreek leaves, all the spices, salt, carom seeds, nigella seeds, cilantro, chopped onion, and chopped green chilies. Add the yogurt.

Grate the boiled potatoes and add them to the bowl. Add the green chili and garlic paste, and the oil for mixing. Mix everything well. If needed, add water and knead into a dough. Cover and let the dough rest for 5 minutes.

After 5 minutes, knead the dough again. Heat a griddle (tawa) on the stove. Divide the dough into slightly larger balls, dust with dry flour, and roll out each ball into a paratha. Place on the hot griddle, cook on both sides, brushing with oil, until golden brown. Remove from the griddle.

Prepare all the parathas in the same way. Delicious and nutritious Aloo Methi Parathas are ready. Serve hot on a plate with spiced yogurt and tamarind-jaggery chutney.