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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:
150 gms paneer (cottage cheese),
1/4 cup suji or semolina,
1/2 onion, finely chopped,
1 green chilli, finely chopped,
1 tbsp chopped mint leaves,
1/2 tsp garlic paste,
1/4 tsp mustard powder or paste,
Salt and pepper to taste,
Oil for frying.

Method:
Crush paneer and add suji to it, mix well using you hand and finger tips. Add all the remaining ingredients except oil and
knead well. Make small elongated rolls. Heat some oil in a non-stick frying pan and fry these rolls on a medium flame till
they turn golden. Serve hot with tomato ketchup or green chutney as starters or snacks.

Ingredients:
250 gms paneer, cut into 1/2 inch cubes,
3 tbsp besan(gram flour),
2 tbsp curd,
1/2 tsp red chilli powder,
few drops of orange red colour,
2 small capsicums, cubed,
2 small onions, diced,
1/2 tsp garam masala,
Salt to taste,
1 tbsp lemon juice,
Oil for frying.

Grind to paste-
2 inches ginger,
4 flakes garlic,
1 tsp jeera(cumin seeds),
Seeds of chhoti ilaichi(green cardamoms),
2 green chillies, deseeded,
2 tbsp chopped coriander leaves.

Method:
In a mixing bowl, put besan, curd, red chilli powder, salt, lemon juice and ground paste. Mix well and add the orange red colour only enough to give a good colour to the mixture. Add the paneer, capsicum and onion pieces to this mixture and mariante them till serving time. Before serving, heat oil in a frying pan. Add the paneer, onion and capsicum pieces along with the mixture to the oil. Fry till golden brown in colour. Sprinkle garam masala before serving.

Ingredients:
350gms paneer, cut into cubes,
50 gms grated paneer,
1 green bell pepper, diced,
1 red bell pepper, diced,
1 yellow bell pepper, diced,
2 medium size onions, ground to paste,
1/2 cup cashew nuts, soaked in warm water for 20 minutes and ground to paste,
2 green chillies, finely chopped,
2 tsp ginger-garlic paste,
2-3 bay leaves (tejpatta),
4 cloves (laung),
5 peppercorns (kali mirch),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3 tsp punjabi masala or garam masala,
1 tsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Oil,
Chopped coriander leaves and grated cheese to garnish.

Method:
Heat some oil in a wok(kadhai) and fry the paneer pieces on a medium-low flame till they turn golden brown. In the same
wok add bay leaves, cloves, peppercorns and onion paste. Saute onion paste for 5 minutes on a low flame. Then add green
chillies and ginger-garlic paste and fry for 2 minutes. Now add turmeric powder, red chilli powder, punjabi/garam masala, mix well and add cashewnut paste. Mix again and fry for 5 minutes till the masala starts leaving oil from the edges on the
wok. Now add the diced peppers (all the three colors) grated paneer, paneer cubes, mix well, cover and cook for 10-12 minutes on low flame. When ready add crushed kasoori methi. Then transfer it to a serving bowl and garnish with coriander leaves and grated cheese. Serve hot with parathas or butter naan.

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.