PREPARATION

1. Heat 500 milliliters water in a pan, add 80 grams spinach and stir well.

2. Bring it to a boil.

3. Remove it from heat and strain the spinach.

4. Transfer the spinach into a bowl filled with cold water.

5. Mix it well and remove it from bowl.

6. Transfer this into a blender, add 1/2 teaspoon green chili and blend it into a smooth puree. Keep aside.

7. In a mixing bowl, add 200 grams wheat flour, 1/4 teaspoon cumin, 1/2 teaspoon salt, blended spinach puree, 80 milliliters water and knead it into a smooth soft dough.

8. Add 2 teaspoons oil and tuck the dough well.

9. Rest the dough for 20 - 25 minutes.

10. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.

11. Then, add 85 grams tomato and saute until it turns soft and pulpy.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and mix it well.

14. Add 50 milliliters water and stir well.

15. Cook for 2 - 3 minutes on medium heat.

16. Now, add 250 grams crumbled paneer and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Add 2 tablespoons coriander and mix it well.

19. Remove it from heat and keep aside.

20. Take a ball from dough and dust it with wheat flour.

21. Flatten it with the help of a rolling pin.

22. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes. Flip it gently.

23. Brush it with ghee and flip it gently.

24. Also brush the other side of the roti with ghee.

25. Cook on moderate heat for 2 - 3 minutes.

26. Remove it from heat and place it on a wooden board.

27. Add the prepared paneer mixture on it.

28. Top with onions.

29. Sprinkle chaat masala on top of it.

30. Roll it tightly and prick a toothpick in it.

31. Serve.