Palak Parantha with daal stuffing

Ingredients:

• Whole Meal flour/ Wheat flour:1 cup
• Spinach: 1 bunch
• Dry Moong Daal (Cooked): 1/2 cup  (Check my blog for recipe of dry moong daal under 'Daal' section)
• Onion: 1 (chopped)
• Salt: to taste
• Carom Seeds: 1 tsp
• Red chilli pwd: to taste
• Oil: 5-6 tbsp

Method:

1. Wash spinach properly 
2. Take a pan and cook spinach on low flame for few mins.
3. Grind spinach.
4. For making Dough:
• In a pan, add whole meal flour, salt and prepare dough by with spinach puree . Knead it properly with hands till dough becomes soft (If needed, add little water).
5. Stuffing: Mix daal, onion, salt, carom seeds, red chilli pwd. Mix them properly.
6. Heat non-stick tawa/ flat pan.
7. Take little dough and make small ball. Dust with wheat flour.
8. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
9. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
10. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
11. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
12. Oil the other side also.Flip it and heat for another few seconds till done.   
13. Ready to serve with butter, curd or pickle.