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 Dalia 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 Dalia paste and mix again.
Add enough water to mix to 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-Dalia 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.
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