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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:
1 cup finely chopped methi (fenugreek) leaves,
1 cup wheat flour,
2 tbsp gramflour (besan),
1 onion; grated,
1 green chilli; deseeded and finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/4 cup white til (sesame seeds),
Salt to taste,
Oil for kneading and frying,
Water.

Method:
In a large mixing bowl, combine washed and chopped methi leaves, onion, green chilli, flours, turmeric and red chilli powder, salt, 1 tbsp oil and mix well. Now slowly add water (little at a time) and knead a dough. Set it aside for 15 minutes. Then make medium potato size balls, roll a small round, using rolling pin and flour for dusting. Apply little oil or ghee and fold it into semi-circle. Then again apply some oil and fold into triangle. Dust with flour and start rolling. Now sprinkle some sesame seeds on the board and some on the top portion of the paratha, press with your fingers and roll into a paratha.
Heat a griddle, grease with some oil, place the rolled paratha, put some oil from its sides. Let the paratha cook well from both sides similarly and then serve hot with yogurt, butter or ketchup.

Ingredients:
1 bunch of methi (fenugreek); leaves and tender stems separated, washed and coarsely chopped,
1 1/2 cup green peas (mutter);
2 medium size onions; finely chopped,
5-6 cloves garlic; finely chopped,
1/2 tsp heeng (asafoetida),
1 long green chilli; deseeded and chopped into 1/2″ pieces,
3-4 tbsp freshly grated coconut,
Salt to taste,
3-4 tbsp oil.

Method:
Sprinkle some salt on chopped methi leaves and leave them aside for some time. Heat oil in a kadhai (wok), add green chillies and chopped garlic and fry on low flame till it is nice fragrant. Then add onion and saute on low-medium flame till it is soft and light brown in color. Meanwhile pick up a handful of methi leaves and then press between your palms and remove the excess juice. This would help you get rid off the bitterness of the vegetable. But do not press hard to remove all the juice, this way we would drain away all the nutrients too. Then add asafoetida and turmeric powder to the onion, mix well. Add the methi leaves, green peas and cover and cook till both the vegetables are tender. Add some salt and stir. In the end add coconut, mix and serve.

Ingredients:
2 chicken breasts (approx 300gms); chopped in even size small pieces,

For marinade-
2 tsp garlic paste,
1 tsp ginger paste,
Salt to taste,
1 tsp red chilli powder,

For gravy-
2 onions; thinly sliced,
1 cup kasoori methi (dry fenugreek leaves); soaked in water for 15 minutes,
4 tomatoes; finely chopped,
1 cup yogurt,
1/2 tsp turmeric powder,
1 tbsp coriander powder,
1 tsp red chilli powder,
2 heaped tbsp garlic paste,
1 tbsp ginger paste,
4 green chillies; finely chopped,
2 tbsp ghee,
Salt to taste.

Whole Garam Masala-
1 bay leaf (tejpatta),
4-5 cloves (laung),
2 sticks cinnamon (dalchini),
3-4 black cardamom (badi elaichi),
3-4 pods green cardamom (chhoti elaichi),
Small piece of mace.

Method:
Heat a pan and melt the ghee. When ghee heats up add onions and fry till they are golden brown. Add little salt to them to help them brown faster. Drain and blend them with little water to nice fine paste. Add cinnamon, black cardamom, green cardamom, little mace, cloves and bay leaf. Let this be on a low flame for few minutes, so that the flavors sink into the ghee.
Beat yogurt, add little salt, turmeric powder, coriander powder, red chilli powder and whisk well.
Then add ginger and garlic paste to the ghee and fry for 2 minutes. Then add drained methi and saute till it is fragrant (cooked). Add yogurt mixture and let it cook for 5 minutes. Then add the chopped tomatoes and let them cook till soft. Then add the brown onion paste. Cook for a while. Then add 4 chopped chillies and 1/2 cup water. Then add marinated chicken, mix and cook for 15-20 minutes or till chicken in cooked. Serve hot with butter roti, parathas or naan.

Ingredients:
1 bunch of methi (fenugreek); leaves plucked, washed and chopped,
3 potatoes; diced,
1 tomato; finely chopped,
1/2 tsp jeera (cumin seeds),
1/2 tsp heeng(asafoetida),
8-10 cloves of garlic; coarsely chopped,
2 onions; chopped,
2 dry red chillies,
1 green chilli, chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
Oil.

Method:
Heat oil in a kadhai (wok) add jeera, let it splutter and add red chillies, heeng, chopped onions and let them fry till soft. Then add green chilli, turmeric powder, red chilli powder, mix and add potatoes. Cover and cook the potatoes. Add little water if required. Then when potatoes are almost done, add methi leaves, mix and let it cook. Add salt and serve with hot parathas.