Palak Paneer Lachha Paratha

1: For Palak purée, wash the spinach leaves thoroughly and put them in boiling water. Cook it just for 1 minute and immediately dip them into iced water to retain the colour.

2: Take the spinach out of the water and squeeze gently. Add spinach in a grinder jar and grind it into a fine puree.

3: In a bowl, add wheat flour, spinach puree, salt, and carom seeds, and knead to make a nice soft dough.

4: For the stuffing, mix together crushed paneer, chilli powder, coriander powder, salt, and cumin powder.

5: Divide the dough into equal-sized balls.

6: Take one ball and roll it into a thin disc on a lightly floured surface.

7: Spread little ghee and evenly distribute the stuffing, pressing it gently and rolling it.

8: Leave some space on top and bottom ends of the roll and slit it from the middle.

9: Lift the layers part up and roll it with a rolling pin.

10: Heat a skillet over medium heat and place the rolled paratha on the hot skillet.

11: Cook for a minute, then flip and spread a little ghee on the cooked side.

12: Flip again and apply ghee on the other side, pressing gently with a spatula until both sides turn golden brown.

13: Serve and enjoy with butter, curd, and pickle.