Ingredients:

For the cover:
3 cups whole wheat flour
About 2 cups spinach
A little salt to taste
1-2 tbsp plain yogurt ( I used Greek Yogurt- fat free )
For the stuffing:
1 cup cauliflower, grated
1 cup paneer, grated
1 large steamed and mashed potato (I used it with skin, you can peel it if you like)
1-2 green chillies, thinly sliced, or as per taste
1 tbsp cumin-coriander powder (garam masala, chaat masala will also work)
A little salt to taste
Sprigs of cilantro, chopped

Method:

Wash the spinach well in cold water.
Next add it along with the yogurt to the blender.
Blend it into a smooth puree.
Take the flour and salt in a bowl and mix well.
Use this spinach puree, little by little, to knead it enough into a smooth pliable dough.
Take care to add only little of the liquid at a time.
You don`t want to make it into a batter.
Even if it does become one, add more flour to achieve the right consistency.
If the puree is not enough add a little water to bind the dough together.
Set aside covered for a few minutes.
Prepare the filling.
Add all the ingredients for the filling together.
Mash it to make it into a thick paste.
You can do a taste test and add any seasoning you like.
Make sure not to add too much salt since the cover also has salt.
Now take a small lemon sized dough. Pat it down with flour.
Roll it out a little.
Now make a small ball of the filling and place it in the middle of the dough.
Bring up the sides of the dough above the filling to form a dough. Pinch it.
With the flat of your hand, press it down.
Flour it well so that it does not stick.
Slowly roll it out using a rolling pin.
Make sure not to press it too thin since the filling might come out.
Place it on a preheated pan.
Add some ghee/oil on all the sides and a few drops on top.
Turn in about 3-4 minutes when brown spots start appearing.
Repeat for rest of the dough.
Serve hot with raita and pickle.

Recipe & image courtesy: http://chefinyou.com/