Spinach blanched and chopped
Paneer (Cottage cheese) grated
Whole wheat flour (atta)
2 cups + f
Ginger finely chopped
Green chilli finely chopped
Red chilli powder
Coriander seeds roasted and crushed
Onion finely chopped
Add salt to the wheat flour and knead into soft dough with sufficient water. Heat 1 tbsp ghee in a non stick pan, add ginger, cumin seeds and green chilli and sauté till fragrant.
Add spinach and sauté for a minute.Add turmeric powder, red chilli powder, crushed coriander seeds, salt, chaat masala and sauté for 2-3 minutes.
Transfer this mixture into a bowl. Add paneer and onion and mix well.Heat a non sticktawa. Divide dough into equal portions and roll them into rotis.
For each parantha, spread spinach mixture on one roti and cover it with another roti. Press the edges slightly to seal and roll it further into a parantha.
Place a parantha on the hot tawa and cook for 1 minute. Flip and apply a little ghee, flip again and apply a little ghee on the other side too.
Cook, turning sides till evenly golden on both the sides. .Transfer onto a serving plate and serve hot.