In a pan heat the oil and crackle jeera then add the chopped fenugreek leaves. Cook till all the moisture evaporates.
Add the grated potatoes add the cumin powder, coriander powder,
green chillies, chilli powder, coriander leaves, and salt.
Mix well till it forms a soft dough.
Divide the stuffing into 5 equal portions and keep aside.
Divide the dough into 5 equal portions.
Using the dry flour roll a portion of the dough into a circle
about of about 4 inches.
Place a ball of the stuffing in the centre of the circle and
Fold the edges over stuffing and seal tightly.
Roll again into a circle of 6 inches circle using the flour
Heat a tava/skillet and cook the paratha using a little oil
until golden brown spots appear on both sides.
Repeat with the remaining dough and stuffing.
Serve immediately with fresh curds and pickle.