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 dalia
3 ripe tomatoes, chopped
2 cups rice flour
Oil for frying

Paneer Methi Paratha

1. Heat 1 tbsp of ghee and season with cumin seeds.
2. Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste.
3. Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well.
4. Cook the dalia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste.
5. Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry.
6. Add oil and little salt to the rice flour and mix well. Add the dalia paste and mix again.
7. Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.
8. Prepare the filling by combining methi paste, paneer mixture and tomato paste. Divide it into marble sized balls.
9. Roll each ball of rice flour-dalia 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.
10. Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crisp and brown.
    Serves: 6
    Preparation time: 30-40 minutes