Prepare the dough: In a large bowl, combine whole wheat flour, salt, bajra flour, and jowar flour.

Gradually add water and knead to form a soft, pliable dough.

Knead for a couple of minutes until smooth and elastic.

Add a teaspoon of oil, coat the dough, and knead again. Divide the dough into 6 equal portions and set aside.

Prepare the filling: In a separate bowl, combine crumbled tofu, finely chopped onion, chopped methi leaves, chopped green chillies, cumin powder, and salt to taste.

Divide the filling into 6 equal portions.

Take one dough portion, dust it with flour, and flatten it on a rolling board.

Roll the dough into approximately a 3-inch diameter circle, dusting with flour to prevent sticking.

Repeat the rolling of another dough portion into approximately a 3-inch diameter circle.

Place a portion of the tofu methi paratha filling onto one circle and spread evenly.

Take the other rolled dough portion and place it over the filling.

Press and fold the edges to seal the filling inside.

Press down the paratha with your palms to release any air pockets.

Gently roll with a rolling pin to even out the paratha.

Repeat with the remaining dough and filling portions.

Preheat a skillet or tawa on medium heat.

Place the filled paratha on the hot skillet.

Cook for about 30-45 seconds, then flip over.

Add a teaspoon of ghee or oil and spread it around the paratha.

Flip again so the oiled side can cook on the skillet.

Spread a little more ghee or oil and keep pressing the paratha while cooking to ensure it cooks evenly from inside out.

Flip the paratha a couple of times until both sides are cooked, browned, and crisp.

Cook on medium heat for a crisp exterior and soft interior.

Once cooked, transfer the tofu methi paratha to a plate and serve hot.