Ready all the dough and stuffing ingredients. Crush palak and onion with some water to a liquidy puree

Strain this puree and use it to knead dough.
In a big plate take wheat flour., til, salt and oil and mix well.

Add in the strained palak-onion puree and knead a medium soft dough. Rest the dough for 15 minutes.

Meanwhile, prepare the stuffing. In a mixer take ginger, garlic, chillies and green peas. Crush to a coarse paste using 'pulse mode'.
In 1tsp oil, add jira, til and hing. Add in the crushed peas and saute for 2 minutes. Add in salt and sugar and mix. Cook to evaporate most of the moisture.

Grate the paneer and potato and keep ready. Add in haldi, garam masala and chat masala. Mix well

Now add in grated potato, paneer and roasted dariya powder. Mix well.

When the stuffing comes together switch off gas. Cool the stuffing completely. Make portions of stuffing and dough.

Roll out one dough portion using dry wheat flour to a big roti. Place one stuffing portion.

Fold from 4 sides, form a square and roll out the paratha again, using dry wheat flour. Roast the paratha.

When slightly done turn and roast the paratha using oil,/ghee/butter. Press and roast until crispy.

Serve hot with curd.