Stuffed Methi Paratha/Methi Puri/Fenugreek leaves Paratha

This is a unique dish which my mom makes it often and it is one of my favorite paratha. I like it more than Aloo paratha.  
Generally with methi/fenugreek leaves thepla (Gujarati flat bread) is made. My mom makes thepla for rajasthan travel as it stays fresh for 3 days. Nothing is more awesome than to eat thepla in train for lunch along with spicy garlic chutney. Thepla is good for picnics too. 

Back to stuffed methi paratha. As I said this paratha has a unique flavor and tastes similar to Kachori (famous Rajasthani snack).

1 bunch of methi leaves
1 cup of besan (chickpeas flour)
3-4 pods of garlic finely chopped
3-4 green chilies (optional) finely chopped 
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon of Saunf (fennel seeds)
Pinch of asafotedia (hing)
3-4 tbs of oil for stuffing
Few tbs oil while making paratha
Few curry leaves
Salt to taste
Wheat flour mixed like roti dough

How I Prepare
1. In a wide saute pan, add oil and heat up. Once hot add hing, jeera, saunf, curry leaves, garlic, green chilies and saute it for 30-60 seconds. 
2. Lower the flame and add besan flour. Mix it  nicely and saute it for few minutes until the raw smell of besan is gone. Keep stirring and make sure besan doesn't get burnt.

3. Once you get nice aroma of besan, start adding turmeric powder, red chilli powder, dhaniya powder, garam masala and salt as per taste. Mix everything and fry it for couple of minutes.

3. Wash methi leaves and chop it roughly. Add methi leaves to the above mix. The moisture in washed leaves should allow the mix to bind well. If not add few drops of water.

4. Cover the pan with a lid and allow the mix to cook for few minutes. Switch off the stove, remove the lid and allow the mix to cool down.

5. Take roti/wheat dough divide into small portions. Roll out a portion of dough into a small circle, place small ball size mix in the middle of  circle. Wrap a mix with the dough, gathering the edges together. Pinch the edges together to seal, flattening it into a disc and roll it to a size of roti ( 6 inch diameter).
6.  Place the paratha on your heated pan.  Once it is lightly cooked, flip it and let the other side cook complete. Flip it back and oil the paratha. Flip again and oil the other side too. Make sure both the sides is cooked completely before taking out of the pan.
7. Serve it hot with curd/yogurt or pickle.

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