Boil the spinach for a minute and then transfer it to cold water.

Grind the spinach with green chilies and garlic in a mixer jar to prepare a paste.

In a bowl, mix wheat flour, salt, oil, the spinach paste, and water to make a soft dough.

Let the dough rest covered for five minutes.

Heat oil in a pan and add chopped onions. Fry until golden brown.

Add grated ginger, chopped green chili, paneer, salt, chaat masala, garam masala, kasuri methi, and crushed dry red chili.

Mix everything well and stir for one to two minutes. Set the stuffing aside.

Take a small portion of the prepared dough and dust it with dry flour.

Roll it out, add the stuffing inside, and fold it. Roll it into a square shape.

Place the rolled paratha on a hot pan, apply ghee or oil on both sides, and cook until golden brown.