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Methi Paratha 
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Featured Recipes for Methi Paratha
By Lakshmi-Srinivasan
Ingredients:
Brokend wheat - 1 cup
Rice flour - 2 cups
Methi Leaves - 2 handful bunches
Paneer - 200 gms
Tomatoes - 3
Green chillies - 6
Cumin seeds - 1/2 tsp
Red chilli powder - to taste
Coriander leaves - 2 tbsp
Oil for frying
Salt to taste
Ghee - 1 tbsp
Method :
1. Chop methi leaves, green chillies, coriander leaves, tomatoes separately keep it aside.
2. Heat 1 tbsp of ghee and season with cumin seeds. Add methi leaves, salt to taste and chilli powder.
3. Cook till done and dry. When cool, grind to a paste.
4. Blend the paneer in a mixer. Add salt, chopped green chillies and coriander leaves to it and mix well.
5. Cook brokend wheat with salt and enough water till soft. When
cold, grind it to a fine paste. 6. Grind the chopped tomatoes to a fine paste. 7. Heat ghee in a pan and fry the tomato paste, adding salt, till alomst dry and keep aside.
8. Add oil and slat to taste to the rice flour and mix well. Add the cooked wheat paste and mix again. Add enough water to mix to a smooth dough.
9. 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.
10. Roll each ball of rice flour paste into a cup shape and put the methi paneer-tomato mixture ball into each dough cup.
11. Close the dough ball to cover the filling.
12. Roll out on a floured surface into a paratha.
13. Roast till done on both sides. Roast till crisp and brown. Serve hot.
Ingredients:
Brokend wheat - 1 cup
Rice flour - 2 cups
Methi Leaves - 2 handful bunches
Paneer - 200 gms
Tomatoes - 3
Green chillies - 6
Cumin seeds - 1/2 tsp
Red chilli powder - to taste
Coriander leaves - 2 tbsp
Oil for frying
Salt to taste
Ghee - 1 tbsp
Method :
1. Chop methi leaves, green chillies, coriander leaves, tomatoes separately keep it aside.
2. Heat 1 tbsp of ghee and season with cumin seeds. Add methi leaves, salt to taste and chilli powder.
3. Cook till done and dry. When cool, grind to a paste.
4. Blend the paneer in a mixer. Add salt, chopped green chillies and coriander leaves to it and mix well.
5. Cook brokend wheat with salt and enough water till soft. When
cold, grind it to a fine paste. 6. Grind the chopped tomatoes to a fine paste. 7. Heat ghee in a pan and fry the tomato paste, adding salt, till alomst dry and keep aside.
8. Add oil and slat to taste to the rice flour and mix well. Add the cooked wheat paste and mix again. Add enough water to mix to a smooth dough.
9. 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.
10. Roll each ball of rice flour paste into a cup shape and put the methi paneer-tomato mixture ball into each dough cup.
11. Close the dough ball to cover the filling.
12. Roll out on a floured surface into a paratha.
13. Roast till done on both sides. Roast till crisp and brown. Serve hot.
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