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This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.

Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.

Ingredients:
2 cups atta(whole wheat flour),
Water to knead flour,
Salt to taste,
Ghee(butter),

Stuffing-
100gms paneer (cottage cheese),mashed,
1 onion, finely chopped,
1 tsp jeera(cumin seeds),
1 small green chilli, deseeded and finely chopped,
1/2 tsp red chilli powder,
1/2 cup chopped coriander leaves,
Salt to taste.

Method:
Mix atta(wheat flour),salt 2-3 tsp ghee and water to knead flour. Keep aside.
In a bowl mix all the contents of the stuffing. Make small balls from the kneaded flour, depednding upon the size of the parathas you ant to make. Roll a small puri, apply some ghee over it and fold it into a triangle or a square and apply ghee in every fold. Again roll to a small puri and fill the stuffing. Close this puri well, seal all the sides properly to avoid the stuffing from fallin out. Dust in dry flour a roll a paratha. Roll all the parathas similarly. Heat a tava(griddle) put some oil or ghee and roast the paratha evenly from both sides by flipping. Serve hot with any chutney,pickle or curd.

This filling is mostly used in samosas. But you can also use it in bread rolls, alu parathas, patties, etc.

Ingredients:
3-4 large potatoes; boiled, peeled and mashed,
1 cup boiled green peas (mutter),
1 tsp finely chopped green chillies,
1 tsp finely chopped ginger,
1 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
1/4 tsp amchur (dry mango) powder (optional),
Salt and red chilli powder to taste,
Ghee for tempering.

For Samosa Masala-
10gms jeera (cumin seeds),
10 peppercorns,
5gms badi elaichi (black cardamom),
5 laung (cloves),
2 pieces dalchini (cinnamon),

Grind all these ingredients of masala and use as per taste.

Method:
Heat ghee in a pan, add jeera, asafoetida, ginger and green chillies, fry for 2 minutes. Then add peas, mashed potatoes, all the spices, salt, above samosa masala, mix well and cook for 5 minutes or till it is fragrant.

Ingredients:
1 cup each vegetable chopped - French beans, Carrots, cabbage, cauliflower,
1 cup green peas,
2 onions; finely chopped,
2 tomatoes; finely chopped,
4 green chillies; finely chopped,
Chopped coriander leaves as per taste,
Turmeric powder, red chilli powder, salt and garam masala to taste,
1 tbsp Butter and 1 tbsp oil.

Method:
Heat oil in a pan, add butter to it. When both are hot enough add onions and let it fry on low-medium flame till it becomes transparent. Then add all the spices and vegetables and mix well. Add enough water for the vegetables to cook. Cover and cook stirring occasionally. When vegetables are done, uncover and cook till the stuffing is completely dry.

Now you can use this stuffing to prepare:
Veg Samosas
Mixed Veg Parathas
Veg Bread Rolls
Stuffed Patties
Stuffed Sandwiches.