Potato Paneer Spinach Parantha

PREPARATION

1. In a pressure cooker, add 350 grams potatoes, 1/2 teaspoon salt and 450 milliliters water. Cover with lid and cook until you hear 2 whistles.
2. Open the lid and remove from the heat.
3. In a blender, add 100 grams spinach, 1/2 teaspoon salt, and 100 milliliters water. Blend until smooth.
4. In a bowl, add 300 grams wheat flour and blended spinach mixture. Knead into a soft dough.
5. Add 1 tablespoon oil to the dough and knead again until smooth. Rest for 10 minutes.
6. In a bowl, add boiled potatoes and mash them using a masher. Keep aside.
7. Grate 110 grams of paneer and add it to the mashed potatoes. Add 80 grams onions, 1 tablespoon coriander, 1/2 teaspoon salt, 1 teaspoon coriander powder, and 1 teaspoon red chili. Mix well to form the stuffing.
8. Divide the dough into equal portions. Roll one portion into a ball, dust it with flour, and flatten it slightly.
9. Place a spoonful of stuffing in the center, bring the edges together to seal, and roll it gently into a paratha.
10. Place the paratha on a hot pan. Cook on both sides until golden brown, brushing with a little oil as needed. Remove from the heat.
11. Serve.