Palak Paneer Paratha

Palak Paneer is an Indian entree which needs no introduction.  Today's recipe has the same ingredients - Spinach/Palak and Paneer/Indian Cottage Cheese, but in the form of a stuffed Paratha.

Ingredients:
Chopped Spinach/Palak - 1 1/2 cups
Wheat Flour - about 1 1/4 cups
Carom Seeds/Ajwain - 1/2 tsp
Turmeric/Haldi - 1/8 tsp
Jaggery or Sugar - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp

Paneer/Indian Cottage Cheese - about 1 cup
Fennel Seeds/Saunf - 1/2 tsp
Anardana/Pomegranate Powder - 1/2 tsp
Green Chilli Paste - 1/2 tsp
Chat Masala - 1/4 tsp
Coriander/Cilantro Leaves - few sprigs
Butter or Ghee/Clarified Butter or Oil
Salt

Method:
1. Wash spinach leaves well and medium chop the leaves.  Grate or mash paneer and finely chop cilantro. 
2. Spinach/Palak Dough: In a mixing bowl, add chopped spinach, carom seeds, turmeric, jaggery, red chilli powder and little salt.  Mix all the ingredients well.  Now add wheat flour and knead into a soft dough, adding about 1/2 cup water.  Cover the dough and let it rest for about 30 minutes.
3. Paneer Stuffing: Heat about 1 tbsp oil in a pan.  Add fennel seeds and after few seconds add grated paneer.  Saute for few minutes.  Add anardana powder, green chilli paste, chat masala and little salt.  Saute till all the ingredients are mixed well and stuffing turns dry.  Turn off the heat and add cilantro.  

4. Divide the spinach dough into 4 or 5 equal parts and make round balls.  Roll the dough balls big enough to hold the stuffing.  Add 1 - 2 tbsp paneer stuffing on each and gather the edges to form a round ball.  Let the stuffed balls rest for a minute or two.  Roll the stuffed balls dusting some flour as per desired thickness.
5. Heat a griddle/tawa and roast the rolled stuffed parathas applying butter or oil.  Roast both sides well.  Serve Paalak Panir Parathas with a chutney or ketchup.