Recipe Link :- https://www.tarladalal.com/Stuffed-Spinach-Paratha--(-Tiffin-Recipe)-33098r https://www.tarladalal.com/How-To-Make-Spinach-Puree-and-Blanched-Spinach-22489r ----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalStuffed Spinach ParathaPreparation Time: 20 Minutes Cooking Time: 15 Minutes Total Time: 35 Minutes Makes 4 parathas (4 paratha ) Yum paneer and healthy carrot come together in the stuffing for these exciting green-tinged parathas made with a dough of wheat flour and spinach puree. Thanks to the softness imparted by the puree, these Stuffed Spinach Parathas stay nice and fresh in the tiffin box for around five hours. Your kids will love the succulent paneer based filling in every bite of these sumptuous Parathas .IngredientsTo Be Mixed Into A Stuffing½ cup grated paneer (cottage cheese)¼ cup grated carrot½ tsp ginger-green chilli paste2 tbsp finely chopped coriander (dhania)salt to tasteFor The Dough3/4 cup whole wheat flour (gehun ka atta)3 tbsp spinach (palak) purée1 tsp oilsalt to tasteOther Ingredientswhole wheat flour (gehun ka atta) for rollingoil for cookingMethod For the dough1. Combine all the ingredients in a deep bowl and mix well.2. Add enough water and knead into a semi-stiff dough. Keep aside for 15 minutes.How to proceed1. Divide the stuffing into 4 equal portions and keep aside.2. Divide the dough into 4 equal portions.3. Roll a portion of the dough into a circle of 100 mm. (4”) diameter circle.4. Place a portion of the stuffing in the centre of the circle.5. Bring together all the sides in the centre and seal tightly.6. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat for rolling.7. Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides.8. Repeat steps 3 to 7 to make 3 more parathas.9. Serve immediately.How to pack1. Wrap in an aluminum foil or cling film and pack in a tiffin box.