Paneer Methi Paratha

Paneer Methi Paratha

Ingredients
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 dahlia
3 ripe tomatoes, chopped
2 cups rice flour
oil for frying


Method

• Heat 1 tbsp of ghee and season with cumin seeds.
• Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste.
• Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well.
• Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. 
• Also blend the tomatoes to a fine paste.
• Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry.
• Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again.
• Add enough water to mix to a smooth dough. 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.
• Roll each ball of rice flour-dahlia 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.
• Roll out on a floured surface into a paratha. 
• Roast on both sides with oil or butter till crisp and brown.