Ingredients For Stuffing

• • Cumin seeds 1 tsp
  • Ginger 1 tbsp chopped
  • Green chilies 2-3 chopped
  • Onion 1 chopped
  • Chili flakes 1 tsp
  • Paneer 300 gram
  • Salt to taste

  For Dough

  • Sher Atta 2 cup
  • Ghee 1 tbsp
  • Spinach 1 cup
  • Garlic Clove 4-5
  • Green Chilies 2-3
  • Water as required

  METHOD

  Grease the frying pan with oil. Add cumin seeds, chopped ginger, green chilies, chopped onion, salt, chili flakes and all spice powder. Give it a mix and fry until the onions soften. Add paneer and saute for 2-3 minutes. Remove from heat and let it cool in a separate bowl. Blanch the spinach in boiling water and cool it in ice-cold water. After the spinach has cooled down dry it and put it in a blender. Add garlic cloves, green chilies, and water and blend it to make a smooth puree. Add Sher Atta to a bowl and add, ghee, salt, and the spinach puree. Add water and knead the dough soft. Apply oil to the dough and let it rest for 30 minutes. Make equal-sized small balls from the dough. Roll the two balls flat of the same size and place the cooled paneer stuffing between these, seal the edges, and roll again. Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add ghee and turn over for frying. Fry until golden brown from both sides.

  Serving suggestion

  Serve hot with raita or achar.