Stuffed Millet Paratha

Ingredients

Jowar flour – ¼ cup (30 g)
Besan (gram flour) – 1 tbsp (10 g) 
Salt – to taste
Hot water – as needed

For Filling (Spinach & Paneer)

Spinach – ½ cup (blanched, finely chopped)
Paneer – 40 g (crumbled)
Green chili – ½ (optional)
Cumin powder – ¼ tsp
Black pepper – ¼ tsp
Salt – to taste
Oil/Ghee: ½ tsp for cooking

How to make it 

• Mix jowar flour, besan, and salt in a bowl.
• Gradually add hot water, kneading into a soft dough. Rest 5–10 mins.
• Mix spinach, paneer, spices, and salt.
• Roll dough between two butter papers, place filling in center, fold and seal, then roll lightly.
• Heat tawa, cook paratha on medium heat, applying ¼ tsp oil/ghee on each side until golden.
• Serve with low-fat curd or chutney.