How to prepare the filling
Heat oil in a pan and tamper the cumin seeds and heeng into it. Now put fenugreek leaves, salt, red chilli powder, green chilli and ginger into it. Mix the ingredients well and cook for 5 minutes on low flame. The filing to stuff the parantha is ready.
How to make Fenugreek Stuffed Bajra Parantha:
Knead the dough and divide it into 8 equal parts.
Heat a pan on a stive and grease it with little ghee.
Take one part of the dough and roll it into small ball. Divide it into two equal parts. Take one part and roll it on a rolling board into a flat disc of 5-6 inches. Dust the second part of the dough with dry wheat flour and roll it also in a flat disc of 5-6 inches. Now take 1 tea spoon filling and put it on one of the rolled out parantha and cover it with the second parantha in a way that the whole parantha is covered and corners are joined together so that the filling do not come out. Press the parantha with light hands so that the filling inside the parantha sets. Keep on pressing with fingers to increase the size of the parantha.
Now put this parantha on the pan and roast it. Pour little oil or ghee on the parantha and roast it well till both the sides turn crispy and brown in colour. Put a bowl on a plate and keep the roasted parantha over it.
Prepare all the parantha in the same manner. Serve them with aloo matar, aloo curry, raita and coriander chutney.