Take 2 cups of whole wheat flour. Add caraway seeds/ ajwain to it. Add 1 tsp of salt and mix.
Puree 2 cups of spinach that will give you 1 cup of spinach puree.
Knead in a soft dough with puree using water as required.
Make Filling
Take a cup fresh crumbled Paneer(store-bought or homemade). If you are running short of cilantro or fenugreek leaves you can a tbsp of dry fenugreek leaves too.
Add coriander powder, red chilli powder(as per taste),chaat masala, cumin powder and garam masala powder and a handful of finely chopped fresh cilantro/coriander leaves.
Add finely chopped fresh green chilies as required.
Mix everything nicely. Add salt when you are about to start making parathas as the mixture can leave water if salt is added beforehand.
Make Paratha
Keep the tawa/griddle on medium flame.
To make Parantha, take a small portion of dough and roll it like chapati as shown below in the pics.
Take some paneer filling and place it in the center of the rolled dough.
Get together and tightly seal the edges. Roll it again lightly to the size of a chapati as shown in the pic below.
Place on hot tawa. Take care the tawa should not to too hot else this will spoil/burn your paratha. Cook on both the sides using ghee or oil till light brown and crisp.
Serve hot with butter, curd and pickle/chutney of your choice.
Keyword Palak Paneer Paratha, Spianch and Indian Cottage Cheese Paratha