Knead a soft, pliable dough with whole wheat flour, water, salt, and oil. Let it rest for 20 minutes.

Grate or crumble the paneer.

Finely chop the spinach leaves.

In a bowl, mix the grated paneer, chopped spinach, kasuri methi, red chili powder, turmeric powder, amchur, cumin powder, and salt.

Divide the dough into equal portions.

Divide the palak paneer stuffing into equal portions.

Roll out a dough portion into a 3-inch diameter disc.

Place a portion of the palak paneer stuffing in the center of the disc.

Bring the edges of the paratha together and pinch to seal the filling inside.

Dust the stuffed paratha with dry flour.

Roll the paratha into a large circle, ensuring the filling doesn't come out.

Repeat the stuffing and rolling process with the remaining dough and filling.

Preheat a tawa (griddle) on medium heat.

Melt Nutralite spread on the tawa.

Place the stuffed paratha on the hot tawa.

Cook the paratha on both sides until browned and crisp, using more Nutralite spread as needed.

Serve hot with Boondi Raita and Aam Ka Achaar.