Ingredients:

Method:

• Clean, Blanch and puree the spinach leaves.
• To a mixing bowl add the whole wheat flour, salt to taste and mix well together.
• Add spinach puree to the flour instead of water and knead it for 5-6 minutes to forma a smooth dough.
• Rest the dough for 15 minutes before preparing the paratha.
• Divide the dough to make parathas.
• To a bowl add grated paneer, salt, chilli powder, garam masala, cumin & coriander powder and mix well.
• Make small balls of equal sizes.
• Roll the dough to small and thick parathas.
• Add the Stuffing to the centre and pleat. Make sure that it is well sealed.
• Remove if there is is any extra dough.
• Roll the paratha again, make sure that they are not too thick nor too thin.
• Add the parathas to the pan
• Cook well on both the sides and brush melted butter/Ghee/oil.
• Serve it hot. Tastes great with curd seasoned with cumin powder, chilli powder and salt.

Tips & Variation:

• You can have the palak paratha without it being stuffed. They taste great as such.
• Replace the stuffing with boiled and mashed potatoes or cauliflower for Aloo Palak paratha or Gobi Palak Paratha.