In a food processor, add all the ingredients for the dough, add ¼ cup water and process it and make dough. Let the dough rest until then make the filling. If you want to knead dough with hands, then cook spinach for 5 minutes in water and puree it or chop raw spinach. Either way, it will taste good.

In a pan, slightly sauté onions in 1 tbsp oil. Add grated ginger and finely chopped chilies. Let it cool down and add remaining ingredients of the filling like paneer, boiled mashed potatoes, dry spices red chili powder, coriander-cumin, turmeric powder, salt. Taste the filling and adjust the seasoning if you need to.

Divide the dough into medium sized balls. Dust and roll the dough ball to make a 3-4-inch circle. Fill approximately 2 tbsp of filling in the center and seal it tightly without leaving any air inside the pocket. And flatten out the ball.

Use dry flour for rolling out the dough into circle. Roll gently to make about 6-inch paratha. Heat a pan on medium heat and transfer the paratha to the pan and cook until its lightly browned and turn upside down and cook on the other side too. Once you turn the paratha, use some oil to brush on it. Apply oil on both sides before flipping.

Remove and serve them warm with raita, plain yogurt, and pickle.