Ingredients:

• 2 cups – whole-wheat flour
• 1/2 cup – soft Paneer or Tofu grated
• 1 cup – Spinach leaves finely chopped
• 1 to 2 stalks – Mint leaves finely chopped
• 1 – green chilli, finely chopped
• Salt to taste

Method:

1. Save 1 tbsp dry flour, sieve remaining into plate.
2. Add 1/2 tsp. salt, knead into soft pliable dough, with water.
3. Mix tofu or paneer, spinach, mint, chilli, salt to taste.
4. Divide dough into 4 parts, shape ball of one.
5. Sprinkle saved flour over filling mixture, toss lightly.
6. Flatten, roll into 4 inch thick round.
7. Place 1/4th mixture in centre of round.
8. Collect edges evenly to bring up and seal.
9. Press back into thick round pattie.
10. Dust with dry dough, roll into 6 inch thick round.
11. Roast on both sides on heated skillet, till golden and crisp.
12. Press down with a roti presser or back of katori, for crisper paratha.
13. Repeat for all parathas.
14. Serve hot with green chutney or sauce.

Recipe courtesy of Saroj Kering