In your mixing bowl, add 1 cup of wholewheat flour and water and mix by hand. Continue to mix by hand and add a little more of the spare flour if it's too sticky.
Remove from the bowl and kneed into a round ball on a floured work surface. Kneed for 5 mins, return this to the mixing bowl and then set aside.
In a pan on medium heat, add all the filling ingredients (apart from the paneer/ricotta) into a pan and sauté until the spinach has cooked. Remove from heat.
Add the cooked spinach into the sieve and drain all the liquid until you're left with a reasonably dry pulp. Heat the pulp in the pan for 1-2 mins to fully remove any remaining liquid.
Add your paneer/ricotta to the spinach pulp and heat for a further 1-2 mins.
Grab your dough ball and split into two balls. Flatten each one on a floured work surface and place 1-2 tablespoons of your spinach/cheese mixture in the middle.
Wrap the mixture with the edges so that your form a filled ball. Repeat this for the remaining dough ball.
Flatten each filled ball with your palm and roll each one out into a round paratha using a rolling pin.
Heat your pan on medium heat and grease it with a thin layer of butter. Place one paratha and allow to cook for 3-5 mins on each side. Repeat for the remaining paratha then remove from heat and allow to cool for 1-2 mins.
Serve and enjoy!
