GOBHI PALAK PANEER PARATHA

Ingredients

For the dough

1 1/2 cups plain flour (maida)

1 1/2 cups whole wheat flour (gehun ka atta)

1 cup chopped spinach (palak)

1 tsp lemon juice

1 tsp oil

1 tsp salt

To be mixed into a stuffing

1/2 cup grated cauliflower

1/2 cup crumbled paneer (cottage cheese)

2 tbsp chopped coriander (dhania)

1 to 2 green chillies, chopped

1/4 tsp finely chopped ginger

salt to taste

Other ingredients

1 tsp oil for cooking

Method

For the dough

Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.

Sieve the flours with the salt. Add the ghee and mix well.

Add the spinach mixture and knead to a semi-soft dough by adding enough water.

Method

Divide the dough into 4 portions.

Roll out one portion of the dough into a 75 mm. (3") diameter circle and put about 2 teaspoon of the stuffing in the centre.

Seal the edges and roll out again into a thick paratha of 150 mm. (6") diameter.

Cook on a hot tava (griddle) on both sides using a little oil until brown spots appear on the surface.

Repeat for the remaining dough portions and stuffing to make 3 more parathas.

Serve hot with fresh curds.