1. Prepare the palak puree:
– boil the palak, onion, tomato, 1 green chili, and 3 garlic cloves. Blend the mixture until smooth.

2. Prepare the Dough:
– In a mixing bowl, combine Bajra flour and whole wheat flour.
– Add cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.
– Gradually add the Palak puree and mix to form a soft dough. Add little water if needed.
– Knead well until smooth. Rest the dough for 15 minutes.

3. Mix the Paneer Filling:
– In a separate bowl, add crumbled paneer.
– Add remaining Palak puree (if any), a pinch of salt, and mix well.

4. Make the Parathas:
– Divide the dough into equal portions and roll into small balls.
– Roll out each ball into a small circle. Place a spoonful of paneer mixture in the center.
– Bring the edges together to seal the filling, and flatten gently.
– Roll out each filled dough ball into a paratha, lightly flouring the surface as needed.

5. Cook the Parathas:
– Heat a non-stick tawa or skillet over medium heat.
– Place the rolled paratha on the heated surface.
– Cook until you see bubbles forming on the surface, then flip.
– Drizzle a little olive oil around the edges and cook the other side until golden brown.
– Repeat for all parathas.
– Serve hot with yogurt or chutney.