Spinach and Paneer Paratha

• ghee, for cooking 
• Chilli Chutney to serve

FOR THE DOUGH

• 200g (7oz) spinach leaves
• 2 garlic cloves, peeled and roughly chopped
• 50ml (2fl oz) boiling water
• 300g (10½oz) chapatti flour, plus extra for dusting
• ½ teaspoon salt
• 50ml (2fl oz) cold water

FOR THE FILLING

• 225g (8oz) paneer, grated
• 1 red onion, finely chopped
• 1 green chilli, finely chopped a handful of fresh coriander, finely chopped
• ½ teaspoon salt
• ½ teaspoon chaat masala
• ½2 teaspoon ground cumin

To make the dough, put the spinach and garlic into a large pan, add the boiling water and cook for 5 minutes.

Remove from the heat, transfer to a food processor and blitz to a puree.

Put the flour and salt in a large bowl and mix well. Add the spinach purée and mix, slowly adding the cold water to make a soft dough. You might not need all the water or you may need a bit more.

Put all the filling ingredients in a separate bowl and mix well, then divide into 8 equal portions.

Divide the dough into 8 equal portions.

Roll out each portion on a flour-dusted work surface to a small disc, about

5-75cm (2-3 inches) in diameter. Place a portion of the filling on each disc of dough, then pinch the sides in to cover the filling and seal it in. Press well, then roll each filled parcel of dough out to a small disc, about

10-13cm (4-5 inches) in diameter.

Heat a dry skillet or flat frying pan over a medium heat. Cook each paratha on both sides for 1-2 minutes until they start to turn golden, then add 1 teaspoon of ghee to each side and continue to cook until golden, turning as needed.

Serve immediately.