Palak Paneer Paratha

In a large mixing bowl, combine 2 cups of whole wheat flour and 1 teaspoon of kosher salt for the dough.

Gradually add 1 cup of water and 1 tablespoon of oil, kneading continuously until a smooth, pliable dough forms. Cover and let it rest for 15 minutes.

Finely chop the 5 oz of baby spinach and place it in a large bowl.

Add 6 oz of crumbled paneer, 1 tablespoon of ginger paste, and 2 teaspoons of minced green chili to the spinach.

Incorporate 1 teaspoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, and 1 teaspoon of amchur powder.

Season the filling with 2 teaspoons of kosher salt and rub 1 tablespoon of kasoori methi between your palms, adding it to the mixture.

Mix the filling thoroughly with your hands, ensuring the spices coat the spinach and paneer evenly without releasing excess moisture.

Divide the rested dough and the spinach-paneer filling into 8 equal portions.

Take a dough ball, flatten it slightly, and roll it out into a small disc using the remaining 0.5 cup of whole wheat flour for dusting.

Place a portion of the filling in the center of the rolled dough disc, bring the edges together to seal securely, and flatten gently.

Dust with more flour and roll the stuffed ball carefully into a 6-to-7-inch paratha, keeping the thickness even.

Preheat a skillet or tawa over medium-high heat until hot.

Place the paratha on the hot skillet and cook until tiny bubbles appear on the surface, about 1 minute.

Flip the paratha, brush the top with a portion of the 2 tablespoons of oil or ghee, and cook until golden brown spots form, pressing gently with a spatula. Flip again, press the other side until crispy and golden, then serve hot.