n 1. Clean and wash the spinach and fenugreek leaves, par boil them for just 2 mins.nn  nn 2. Cool them and grind to a smooth puree by adding green chillies and 1/2 teaspoon ginger garlic paste.nn  nn 3. In  a bowl add wheat flour, oat flour, 1 teaspoon oil, salt, ajwain and the spinach puree. Knead well by addding required quantity of water, the dough should be smooth and pliable. Keep it aside for 20 - 30 mins.nn  nn 4. Grate the paneer very finely, to it add fresh coriander leaves, turmeric, remaining ginger garlic  paste, salt cumin, coriander, garam masala and redchilli powders, mix well and make large lemon sized balls.nn  nn 5.Take a medium sized ball (equal to or little more than the paneer ball) out of the dough and dust with whole wheat flour. Roll the ball into round shaped puri. Place the paneer mixture balls over the puri. Gather all the edges and seal the ball with puri. Remove excess dough from the top edge after sealing.nn  nn 6. Again dust with flour and make it into a smooth ball.nn  nn 7. Roll it carefully into a paratha dusting with the flour as required. nn  nn 8. Heat the griddle/ tawa on medium heat. Place the paratha over it. Once bubbles start coming on the outer side of paratha, flip  it. Apply oil to both sides. Roast it well till brown spots appear on both sides. nn  nn 9. Serve hot with pickle and raita.nn  n