Take the wheat flour, oil and salt together in a bowl, add the warm water and knead everything to get a stiff and smooth dough, keep aside for half an hour.
Heat a few drops of oil and saute the chopped fenugreek leaves until they shrinks a little bit.
Add in the cooked and mashed potatoes, saute fenugreek leaves, chopped green chilies, garam masala powder, amchur powder and salt. Mix everything well and keep aside..
Make medium sized balls from the dough. Flatten them as parathas with the rolling pin.
Spread a little more than 1/4 cup of the filling on one half of the paratha, leaving about 1/4 inch border around the rim. Fold the dough in half over the filling and press to seal the edges.
Heat a tawa, drop this methi & aloo pocket paratha over the hot tawa, drizzle few drops of oil. Cook on both sides until the parathas gets well cooked.