Paneer and spinach parathas

Ingredients:

For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
2 teacups chopped spinach
1/2 teaspoon lemon juice
2 tablespoons ghee
1 teaspoon salt

To be mixed into a stuffing

1 teacup grated cauliflower
1 teacup crumbled paneer
2 tablespoons chopped coriander
3 to 4 green chillies, chopped
1/2 teaspoon finely chopped ginger
salt to taste

Method:

For the dough

1. Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.
2. Sieve the flours with the salt. Add the ghee and mix well.
3. Add the spinach mixture. Make a semi-soft dough by adding enough water.

To proceed

1. Divide the dough into 6 portions.
2. Roll out one portion of the dough, put about 2 teaspoons of the stuffing in the centre and seal the edges.
3. Roll out again into a thick paratha.
4. Cook on a hot tawa on both sides.
5. Repeat for the remaining dough portions and stuffing.
6. Serve hot with fresh curds.