North Karnataka style Methi stuffed Paratha

Here is a unique methi stuffed paratha recipe. I have also tried palak paratha in the same way. 

Ingredients

 

Methi (Fenugreek) leaves - 1 big bunch

Cumin seeds - 1 spoon

White sesame seeds - 2 spoons

Byadagi red chilli powder - 2 spoons

Bengal gram flour (Besan) - 1 cup

Turmeric powder - 1/4 spoon

Wheat flour - 2 cups

Oil -5 to 6 spoons

Salt to taste

Method

Finely wash the methi leaves, chop the tender portion and separate out the harder stem. You can use the harder stem to cook sambar or add while grinding dosa batter. 

Heat a thick botommed kadai. Add oil, cumin seeds, white sesame seeds, turmeric powder. When sesame seeds starts spattering add chilli powder and cook for 15-20 seconds. Now add bengal gram flour, salt and roast it for about 4-5 minutes. Now add chopped methi leaves, mix well and cook for about 3-4 minutes. Switch off the flame and allow it to cool down.

Now prepare the chapathi dough using wheat flour, salt and water. I typically use hot water to prepare the dough. Dough should be slightly softer than chapathi dough, so that we do not have to press too much (when we press too much, more chances of inside stuffing coming out). 

Take big lemon sized dough and press it on a chapathi maker. Place one big spoon of methi masala in the centre. Close from all sides and remove extra dough. Press the same into paratha side. 

Heat a tawa, grease with oil and transfer paratha on to the tawa. Cook on one side, apply oil and cook on the other side too.

Yummy paratha is ready to serve.