Prepare the Spinach Puree:- Wash the spinach leaves thoroughly. Bring water to a boil and add the spinach along with a pinch of salt and sugar. Blanch for just 30–40 seconds. Immediately transfer the spinach to iced water. This helps retain its beautiful green colour.

Drain and gently squeeze out the excess water. Transfer the spinach to a blender along with coriander leaves, garlic, green chilies and kasoori methi. Blend into a smooth puree.

Make the Dough :-
In a large bowl, combine whole wheat flour, all-purpose flour, Semolina,salt and ghee/ white oil. Add the spinach puree gradually and knead into a soft, smooth dough. If the dough feels too soft or sticky, refrigerate it for a few minutes to firm it up.

Prepare the Paneer Stuffing :-
In a bowl, combine crumbled paneer, chopped onion, cumin seeds, carom seeds,ginger, green chilies, red chili powder, chaat masala,coriander powder, salt and fresh coriander leaves. Mix everything well.

Make the Layered Paratha :-
Divide the dough into equal-sized balls. Roll one portion into a thin disc. Brush lightly with oil and spread some paneer stuffing evenly over it. Roll it up gently.
Leave a little space at both ends and make a slit through the middle of the roll. Separate and lift the layers, then roll it into a spiral to create a lachha-style paratha. Flatten gently and roll it out again.

Alternatively, flatten a dough ball, place a spoonful of paneer stuffing in the centre, bring the edges together and seal well. Flatten gently and roll into a paratha.

Heat a tawa over medium heat. Place the rolled paratha on the hot tawa and cook for about a minute. Flip it and brush with a little ghee or oil. Flip again and apply ghee or oil to the other side.

Cook while gently pressing with a spatula until both sides are golden brown and crisp.

Serve these hot, flaky Palak Paneer Parathas with a dollop of butter, chilled curd and your favourite pickle.