: Hi ! I am desperately looking for a recipe for Methi Parathas, and an accompaniment to go with them. Please help !

Here are the recipes for parathas and three stuffings. All are incredible. I would serve these with a raisin or parsley chutney or perhaps a cashew raita.
Decrease amount of chillies in any of the recipes of you find they are too hot.
(and they are quite hot)

Dough

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon salt
2 tablespoons ghee (clarified butter)
hot water (about 3/4 cup)

Add dry ingredients to a deep bowl. Add ghee. Mix well with your fingers. Feel through the flour and ghee until crumbly. Start adding water in driplets trying to incorporate as you add. The dough will slowly become pliable and form a smooth ball. Stop adding water at this point. Knead the dough roughly for 3 - 5 minutes. You will wind up with a baseball size chunk. Smear a film of ghee around the dough and let it rest for one hour.

Shape the dough by hand into a rough oblong. Divide by pinching into eight even pieces. Roll each piece in your hands to make a ball. On floured surface roll each piece with rolling pin in all directions making a circle roughly dinner plate size. As each circle is rolled out spread the top with melted ghee.
Fold dough in half. Spread surface with ghee. Fold in half again. Now you have a tiangle. Roll out flat into a circle again. Roll our all pieces.

Place a spoonful of stuffing on top of one paratha spreading it fairly thin and not too close to edges. Top with another paratha. Roll quickly together to seal keeping them as even as possible while making certain edges are completely sealed. Film a griddle with ghee, heat until quite hot (drop of water spatters). Put in first paratha, let rest for 20 seconds. Film a little bit of ghee on top with pastry brush or spoon. Use spatula to turn. Cook other side adding more ghee if necessary. Watch carefully they don't take long.

Radish Stuffing

1 cup grated radish (Chinese radish or ordinary red or white radishes)
3 tablespoons fresh grated ginger root
1 teaspoon salt
1 small green chillie pepper finely chopped (or 1/2 teaspoon cayenne)

Mix ginger root, salt and chillie peper. Take grated radish and squeeze dry in your hands. Add to spices. Mix all together.

Green Pea Stuffing

1 tablespoon ghee
1 small onion, finely chopped
seeds from two cardamom pods
1/2 teaspoon cayenne
1 teaspoon salt
1 teaspoon Garam Masala
1 cup hulled green peas (thawed frozen ok)
1 medium tomatoe chopped fine
1 teaspoon lemon juice

Heat ghee in small pan. Add onion, cardamom, cayenne, garam masala and salt. Fry together for a moment. Add peas and tomoates. Cover and cook on low until peas are tender. All liquid must evapourate. When peas are dry mash them slightly. Add lemon juice.

Cauliflower Stuffing

1 cup grated or very finely chopped cauliflower
1 teaspoon salt
1/2 teasoon cayenne
1 teaspoon grated ginger

Mix all together. That's it.

Parlsey Chutney

2 cups fresh parsley
1/2 cup chopped fresh ginger
4 green chillie peppers, chopped
2 teaspoons salt
3 teaspoons sugar
juice of 1 lemon

Place all ingredients in a blender of food processor and process for few seconds. You can add a little water (up to 1/4 cup) if needed.

Raisin Chutney

2 cups raisins
1/4 cup chopped fresh ginger
2 gren chillie peppers, chopped
1/4 cup water
1 teaspoon salt
juice of 1 lemon

Blend as above. If you like it a little sweeter add a little more sugar.

Cashew Raita

1 pint yogurt
1/2 cup roasted cashews, roughly chopped
1/2 teaspooon cayenne
1/2 teaspoon sugar
1/2 teaspoon salt (don't use if cashews are salted)

Mix all together.

Good Eating