Paneer Methi Paratha

  • 100 g methi (fenugreek) leaves chopped
  • 1 tbsp ghee or butter
  • 1/2 tsp cumin seeds
  • salt & chili powder to taste
  • 150 g paneer
  • 6 green chilies, chopped
  • 2 tbsp coriander leaves chopped finely
  • 1/2 cup dahlia
  • 3 ripe tomatoes, chopped
  • 2 cups rice flour
  • oil for frying
  • Heat 1 tbsp of ghee and season with cumin seeds.
  • Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste.
  • Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well.
  • Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste.
  • Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry.
  • Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again.
  • Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.
  • Prepare the filling by combining methi paste, paneer mixture and tomato paste. Divide it into marble sized balls.
  • Roll each ball of rice flour-dahlia paste into a cup shape and put the methi-paneer-tomato mixture ball into each dough cup. Close the dough ball to cover the filling.
  • Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crisp and brown.

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