Ingredients :
1 cup meth leaves, chopped
1 tbsp ghee / butter
1/2 tsp jeera
150 g paneer
6 green chillies, chopped
2 tbsp coriander leaves, chopped finely
3 ripe tomatoes, chopped
2 cups rice flour
Oil for frying
Salt & chilli powder to taste

Method:
Heat 1 tbsp of ghee and season with jeera. Add methi leaves, salt to taste and chilli 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 corriander leaves and mix well. 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 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-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 / butter till crisp and brown. Serve hot with butter & curd.