Spinach and Paneer Stuffed Parathas

1.In a large mixing bowl, combine the whole wheat flour and salt. Add 1 tablespoon of oil and mix well.

2.Gradually add water, kneading until you achieve a soft and pliable dough. Cover with a damp cloth and let it rest for 30 minutes.

3.In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.

4.Add the crumbled paneer, garam masala, cumin powder, red chili powder, and fresh coriander (if using) to the pan. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and let the filling cool slightly.

5.Divide the dough into equal-sized balls (about the size of a golf ball). Roll each ball into a small disc (about 4 inches in diameter).

6.Place a generous spoonful of the spinach and paneer filling in the center of the disc. Fold the edges over the filling and pinch to seal, forming a ball again.

7.Gently flatten the stuffed ball and roll it out into a larger disc (about 6-7 inches in diameter) while being careful not to let the filling spill out.

8.Heat a tawa or non-stick skillet over medium heat. Place the rolled paratha on the hot skillet and cook for about 1-2 minutes until small bubbles form on the surface.

9.Flip the paratha and drizzle a little oil around the edges. Cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining dough and filling.

10.Serve hot with tandoori mayo on the side.