Methi-Aloo-Oats Paratha - an Easy Healthy Breakfast!

This one is such a feel-good breakfast on those days when you need a lot of energy/when you have so much work you don't want to be bothered by hunger/late lunch. And I managed to sneak in some oats too, without any change of taste!

And this paratha will not break easily when you roll it out, because there's no onion in it. Even non-experts can make this one!

Ingredients (for 6 parathas)

1. Potatoes boiled in cooker - 3 (The potato basically holds the leaves together and makes paratha soft, you can reduce this quantity and add more leaves. If you add oats, that will also serve as a binder)
2. Methi leaves finely chopped - 2 bunches (Fenugreek leaves). You can also use spinach leaves instead. (Keep the leaves in salt water for a while and wash, so that they are clean. Dry them in a towel after you wash them - if there's water in the leaves, the mix could get watery, and you may not be able to re-use it the next day. )
3. A small cup of oats, powdered (optional - the traditional paratha does not have this, this is just for the health factor!)
4. Coriander leaves chopped (optional)
5. Green chilly, crushed - 1
6. Garlic - a few cloves, crushed
7. Coriander powder
8. Jeera powder (Cummin powder)
9. Salt

Flour for making chapathis - keep dough ready, like you do for chapathis. I add a little soya or ragi flour to the wheat flour.

Procedure

1. Mash potatoes well.
2. Add the chopped methi leaves, chopped coriander leaves, crushed garlic and chilly, coriander and jeera powder (add a teaspoon, mix and add more if you want), powdered oats, and salt, and mix well.
3. Now roll out thin chapathis with the dough - the edges should be thinner than the centre.
4. Add this mixture in the centre, take the edges of the chapathis and close over the mixture, make a ball, then flatten it a bit, and roll it out as thin parathas gently. Gently, so you don't break it!
5. Cook them on a tava with a little ghee. It's okay to have some ghee for breakfast, you'll burn it all away! And since this paratha does not break easily, you don't have to add much ghee.
6. Serve with curd and pickle. Well, I have a friend who eats this with jam and loves it!