Ingredients

2 cups makki da atta(maize flour)
1 cup chopped fresh methi(fenugreek leaves)
1 onion - very finely chopped
2 green chillies - finely chopped
1/2 tsp salt to taste.
hot water to knead the flour
ghee or oil to fry the roti.

Method

1.Sieve the flour. Wash, remove the stems and chop the methi leaves.

2. Mix the chopped methi in the flour, add salt, chopped onions and green chillies.

3. Just before making the rotis, knead the flour with hot water to a smooth dough. Do not knead the dough too much in advance.

4. Tear an old polythene bag into two halves.Keep one piece on the chakla (rolling platform).

5.Put one ball of the kneaded dough on the polythene. Cover with the other piece, such that there is a plastic cover above and beneath the ball. Roll carefully to a slightly thick roti.

6. Heat the tawa (griddle). Put the roti on the hot tawa and cook on both sides. Then fry the roti like parantha on low flame.

Ingredients

Two and half cups wheat flour(atta)
1 large cauliflower -- washed and grated
3 green chillies -- deseeded and chopped finely
2tbsp corriander leaves chopped
1" piece ginger grated
1/2 tsp ajwain (carom seeds)
11/2 tsp salt to taste
1/2tsp red chilli powder
1/2 tsp garam masala
1 tsp anardaana (pomegranate seeds)-- pounded
cooking oil or ghee for frying.

Method

Knead the flour to a smooth dough and keep it aside for atleast 15 minutes.

Remove stem and break into florets. Then wash the cauliflower. Wipe with a clean kitchen towel.Grate finely. Add all the ingredients -- chopped chillies, coriander, ginger and dry masalas.

Roll out two small balls of flour into 4" diameter, spread cauliflower filling generously on one roti and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.

Roll in dry flour and roll out carefully to a big parantha.

Put the tawa on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. Serve with fresh butter and curds.