Ingredients:

• For dough:
• 2 cups – whole Wheat flour
• Water to knead dough
• Dry flour for dusting
• Salt to taste
• For filling:
• 1 cup – khaman crumbs
• 1 – onion, very finely chopped
• 1/2 cup – paneer, grated coarsely
• 7 to 8 – Spinach leaves, finely chopped
• 2 to 3 sprigs – Fenugreek leaves, finely chopped
• 1 – green chilli, finely chopped
• 1 tbsp – dry whole-wheat flour
• Salt to taste
• Other Ingredients:
• 1 tbsp – sesame seeds
• Oil/ghee for shallow frying

Method:

1. For dough: Sieve flour with salt.
2. Add water little by little, knead into a soft pliable dough.
3. Cover with moist cloth, keep aside for 15 mins.
4. For filling:
5. Mix all ingredients, making sure flour is sprinkled at the end.
6. Toss gently, divide into 7 portions.
7. Shape gently into patties, keep aside.
8. Divide dough into 7 portions, making a round ball of each.
9. Take one, sprinkle some dry flour, roll to 4-5 inch diameter.
10. Apply a little oil on top surface.
11. Sprinkle some dry flour over oil.
12. Place one pattie for filling in centre, press a bit gently.
13. Bring over edges of rolled chappati to centre.
14. Press and seal together, press down firmly.
15. Roll in a tray of sesame seeds, on one side of paratha.
16. Roll out gently to 6-7 inch diameter.
17. Heat a griddle, shallow fry paratha on both sides till golden.
18. Press down lightly to make both sides crisp and golden.

Recipe courtesy of Saroj Kering