SPINACH PARATHA STUFFED WITH PANEER

Preparation Method :

• Sift the whole-wheat flour with the salt, then mix in the spinach, half the green chillies arid the yogurt. Knead into a smooth dough, adding water if required.
• Cover with a damp cloth and set aside for 30 minutes. Divide into eight equal portions.
• In a deep bowl, mix the paneer, asafoetida, remaining green chillies, ginger, coriander leaves, carom seeds, garam masala and crushed peppercorns. Divide into eight equal portions.
• On a floured surface, roll out one portion of the dough into a thick disc about 10cm in diameter. Spoon one- eighth of the paneer mixture into the middle, gather the edges and seal.
• Roll out into a paratha roughly 15cm in diameter. Prepare the other parathas in the same way.
• Heat oil in a pan and cook the parathas until lightly browned on both sides.