Make a stuffing with grated paneer, ginger-green chili paste, salt, and coriander. Mix flour, spinach puree, water, oil, and salt. Make a dough, roll it, and add stuffing. Cook in oil.

Make round balls of the dough, roll into circles, and smear them with ghee. Fold the circles in half, smear with ghee, and make folds from corner to corner. Roll thinly and cook.

Mix garlic, yogurt, water, and ghee. Mix flour and salt in a separate bowl. Combine the two and knead them into a dough. Roll into parathas and cook on a ghee-greased tawa. Serve hot.

Use flour, salt, kalonji, and ghee to make a dough. Mix sattu, ajwain, salt, ginger-garlic paste, red chili powder, and coriander leaves. Roll the dough, fill the stuffing, and cook.

Cook moong dal in water. Saute cumin seeds and asafoetida. Add cooked dal, turmeric powder, salt, and chili powder. Make small balls of the dough, roll them, and put the filling inside.