3 cups whole wheat flour
1 bunch of spinach leaves (palak)
4 cloves garlic
2 green chillies
200 gms paneer
1 tsp cumin seeds (jeera)
salt and pepper to taste
ghee for frying
Blanch Palak with garlic, green chilli and a little salt .
Puree fine, like you would do for palak paneer.
Add the cumin seeds to the flour and knead to a soft but firm dough with the palak mix, little water and salt.
Crumble paneer and season with pepper and a little salt.
Make small balls of the dough.
Roll a little and stuff with the paneer mix.
Roll out the paratha and cook on a girdle (tava) like roti applying ghee on either side.
Serve hot with mango pickle or chutney and yoghurt.