Paneer palak Paratha

Ingredients:
1 1/2 cup whole wheat flour
1 cup finely chopped Spinach
1/2 cup grated Paneer
1/4 cup Onion, finely chopped
1/2 cup Yogurt
1 tsp Cumin powder
2 tsp Mint Chutney OR
7 to 8 Mint leaves + 1/4 cup Cilantro + 1 Garlic clove + 2 small green chilies, all finely chopped or grind to paste
salt to taste
1 tsp Chat masala
1/2 tsp Garam Masala
1 tbsp Oil
Ghee or Butter to roast Paratha

Method:
1) Take a large mixing bowl. Add Wheat flour, Spinach, Paneer, Onion, salt, Chat Masala, Garam Masala, Cumin Powder, Mint chutney and oil. Mix well. knead it dry for a minute to mingle the flavors.
2) Then add yogurt and make medium consistency dough. Don't add entire yogurt at one time. Add spoon by spoon while kneading. Cover and let the dough rest for 30 minutes.
3) Divide the dough into 8 to 10 equal balls. Heat the tava. Sprinkle little dry flour on rolling board and roll the dough ball to round Paratha. Roast it on hot tawa.Drizzle little butter to make to moist and flavorful.
Serve hot with mint chutney , tomato sauce or any spicy Pickle

Note:
Oil Free version or Low Calorie Version
1) These parathas taste good in oil free version. The method is same. Only skip Oil to knead the dough. Also skip butter and dry roast parathas.
2) Use Fat free Yogurt instead of full fat and low fat yogurt. Also use Paneer made of fat free milk.

Methi Thepla

Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney