Paneer and Spinach Stuffed Paratha

Make the dough: In a large bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Cover with a damp cloth and rest for 20 minutes.

Prepare the filling: Heat a teaspoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add finely chopped spinach and cook until wilted and moisture evaporates, about 4-5 minutes. Let it cool.

In a mixing bowl, combine the cooked spinach, crumbled paneer, green chili, grated ginger, garam masala, red chili powder (if using), amchur powder (if using), and fresh coriander leaves. Mix well and adjust seasoning with salt as needed.

Divide the dough into 8 equal balls and the filling into 8 equal portions.

Roll out one dough ball into a small disc about 4 inches in diameter on a lightly floured surface.

Place one portion of the filling in the center of the disc. Bring the edges of the dough together to seal the filling inside, pinching to close tightly.

Gently flatten the stuffed ball and roll it out carefully into a 7-8 inch diameter circle, dusting with flour as needed but avoid excessive flour to keep it soft.

Heat a tawa or skillet over medium-high heat. Place the rolled paratha on it and cook for about 1-2 minutes until bubbles appear. Flip and cook the other side for another 1-2 minutes.

Apply oil or ghee on both sides and cook each side until golden brown and cooked through, about 1 more minute per side, pressing gently with a spatula.

Remove from heat and keep warm in a covered container. Repeat with remaining dough and filling.