Mix 2 cups of Maize Flour with 1/2 cup of Gehun Ka Atta. Adding whole wheat flour helps to bind the maize flour making the parathas slightly less brittle.

Add 1 teaspoon Red Chilli Powder, 1 teaspoon Saunf/ Fennel Seeds, 1/2 teaspoon Ajwain & 1 teaspoon Salt, or to taste.

Then add 2 cups of finely chopped Methi leaves and 1 cup grated Mooli to the mixture.

Add around 1 cup water in small increments to make a soft dough. Divide this dough into small equal portions.

Place a round ball of dough onto a flat surface and start patting it into a flat round shape using your hands. Use a rolling pin to gently flatten the paratha.

Place the paratha on a hot tava. When the paratha is slightly cooked turn the flame to low and cook till it turns to a light brown shade.

Put butter, ghee or oil on both sides. You will see small brown spots starting to appear. Shallow fry the paratha till it is completely cooked.

Serve hot paranthas with curd,butter,pickle.

For veggie-Cheese Sandwiches...In a small nonstick skillet coated with cooking spray, cook onion and green pepper over medium heat for 2 minutes. Add tomato and mushrooms. Cook and stir until vegetables are tender,drain.

Divide the vegetable mixture over four slices of bread, top with cheese cucumber slices and remaining bread. Butter the top and bottom of each sandwich.Cut in triangles,garnish with cheese and tomato slices.

For Wheat Porridge..Heat a big heavy bottom wok, add broken wheat and dry roast for 5-7 minutes on low heat. Keep aside.

Add 4 cups of milk in a pressure cooker, add fennel seeds and roasted broken wheat. Close the lid and cook for 2 whistles.

Open the lid and add sugar, cook for 5 minutes on low heat till sugar dissolves in porridge. Add 1 cup more milk at this stage if it seems too thick. Add finely chopped almonds before serving.Serve hot or chilled.