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

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 brwon.