Dilkhush Paratha

1. Preparation

In a large bowl, combine 2 cups of whole wheat flour and a pinch of salt. Mix well.

Gradually add water and knead the flour to form a soft dough. Cover and let it rest for 15 minutes.

While the dough rests, prepare the filling by finely chopping 1 cup of spinach, 1 medium onion, and 1 green chili.

In a pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent.

Add the chopped spinach and green chili to the pan. Cook for 3-4 minutes until wilted. Remove from heat and let it cool.

Once cooled, mix in 1/2 cup of crumbled paneer, 1 teaspoon of garam masala, and salt to taste for the filling.

2. Cooking

Divide the dough into equal-sized balls, approximately the size of a golf ball.

Flatten one ball into a small disc using your fingers or a rolling pin on a floured surface.

Place 2 tablespoons of the filling in the center of the disc. Bring the edges together to seal the filling inside.

Gently flatten the stuffed ball and roll it out into a larger disc, being careful not to let the filling spill out.

Heat a tawa or non-stick frying pan over medium heat. Place the rolled paratha on the hot surface.

Cook for 2-3 minutes until slight brown spots appear, then flip it over.

Spread a little ghee or oil on the cooked side and cook the other side for another 2-3 minutes until golden brown.

Remove the paratha from the pan and repeat the process for the remaining dough and filling.

3. Serving

Serve the Dilkhush Paratha hot with yogurt, pickle, or your favorite chutney on the side.