Stuffed Methi Parathas

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 5 parathas

Ingredients :

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Methi Stuffing
2 cups finely chopped fenugreek (methi) leaves
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp sugar
1/4 tsp turmeric powder (haldi)
2 tbsp besan (bengal gram flour)
1 tsp chaat masala
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
curd (dahi)
pickle

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the methi stuffing
For the methi stuffingHeat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
Add the ginger-green chilli paste, turmeric powder, besan, sugar, chaat masala and salt and sauté on a medium flame for 2 minutes ,while stirring continuously.
Transfer the mixture into a plate and allow it cool.

How to proceed
How to proceedDivide the stuffing into 5 equal portions and keep aside.Divide the dough into 5 equal portions and keep aside.Roll out one portion of the dough into a 100 mm. (4\") diameter circle using a little whole wheat flour for rolling.
Place one portion of the methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll out again into a 150 mm. (6\") diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 6 to make 4 more parathas.Serve hot with fresh curds or pickle.