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1
To make the dough, stir the roti flour and salt together in a medium-size bowl.
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2
Drizzle the oil over the flour mixture, rubbing the flour through your hands to evenly distribute the oil.
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3
Drizzle a few tablespoons of the warm water over the flour mixture, stirring it in as you do so.
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4
Continue drizzling warm water until the flour comes together to form a soft ball; you will need about 1 cup warm water altogether.
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5
Using your hand (as long as its clean, I think its the best tool), gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough (do this in the bowl or on a lightly floured surface).
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6
If its a little too wet, dust it with a little flour, kneading it in after every dusting, until you get the right soft, dry consistency.
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7
(If you used your hand to make the dough from the start, it will be caked with clumps of dough.
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8
Scrape them back into the bowl.
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9
Wash and dry your hands thoroughly, and return to the dough to knead it.
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10
You will get a much better feel for the doughs consistency with a dry hand.)
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11
Wrap the dough with plastic wrap or cover it with a slightly dampened cloth, and let it rest at room temperature for about 30 minutes.
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12
While the dough is resting, make the filling: Combine the spinach, paneer, mango powder, salt, and chiles in a medium-size bowl.
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13
Stir well.
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14
When the dough has rested, roll it with your hands to form an 18-inch-long log (lightly flour the work surface if necessary).
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15
Cut it crosswise into 6 pieces, and shape each piece into a ball.
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16
Press each ball flat to form a patty.
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17
Cover the patties with plastic wrap.
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18
Place the ghee near the stove, with a pastry brush handy.
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19
Tear off a large sheet of aluminum foil and set it aside.
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20
Tear off 7 sheets of wax paper, each about 8 inches wide.
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21
Lightly flour a small work area near the stove and place a dough patty on it (keep the others under cover).
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22
Roll it out to form a round roughly 5 to 6 inches in diameter, dusting it with flour as needed.
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23
Make sure the round is evenly thin, with no tears on the surface.
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24
Spoon 2 to 3 tablespoons of the spinach filling onto the center.
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25
Gather the edges of the dough, bring them together over the center, and pinch them together to seal the dough, forming a pouch shape.
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26
Flip the pouch over, pinched side down, and gently press it to flatten it.
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27
Reroll the dough, dusting it with flour as needed, to form a round roughly 5 to 6 inches in diameter.
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28
Lift the green-speckled round, plop it onto a sheet of wax paper, and cover it with a second sheet.
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29
Repeat with the remaining dough, stacking the patties between sheets of wax paper as they are rolled.
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30
Heat a medium-size skillet (preferably nonstick or cast iron) over medium heat.
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31
Transfer a patty to the hot skillet.
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32
Cook until the surface has some bumps and bubbles, and the underside has brown spots and looks cooked, 2 to 3 minutes.
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33
Immediately flip it over and cook until the other side has some brown spots, 2 to 3 minutes.
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34
Brush the surface with ghee and flip it over to sear it, about 30 seconds.
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35
Brush the top with ghee and flip it over to sear it, about 30 seconds.
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36
Transfer the parantha to the piece of foil, and fold the foil over it to keep it warm.
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37
Continue cooking the remaining filled dough, stacking the finished paranthas under the foil as they are cooked.
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38
Then serve.
