Combine the wheat flour, oil and salt. Knead into a soft and smooth dough using enough water.

Divide it into 5 equal portions and keep aside.

Heat oil in a pan and splutter cumin seeds.

Add fenugreek leaves and saute for 2-3 minutes.

Add ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt.

Mix it well.

Add mashed potatoes and saute for 3 minutes.

Let it cool completely and divide it into 5 equal portions.

Roll out one portion of the dough into a small circle.

Stuff one portion of the methi aloo masala in the center of it and seal it.

Roll out again carefully into a medium paratha and cook on a hot tava by applying little ghee until both sides are golden brown. :- Serve hot with boondi-raita.