Wash 115 g spinach thoroughly and bring it to a brief boil with a pinch of salt for about 2 minutes, until wilted.

Drain the cooked spinach and transfer it immediately to an ice bath to preserve its bright green color.

Blend the cooled spinach into a smooth puree, adding 1 to 2 tablespoons of water only if needed.

Combine 240 g whole wheat flour, 1 teaspoon ajwain, and 1/2 teaspoon salt in a mixing bowl.

Add the spinach puree to the flour mixture and knead it into a soft, smooth green dough; add up to 120 ml water gradually if required.

Mix 200 g crumbled paneer with 1/4 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.

Divide the dough into 4 equal portions and roll each portion into a thin round sheet.

Spread one-quarter of the paneer mixture over each dough round, leaving a narrow border around the edge.

Roll each filled dough round into a tight log and cut each log into 4 to 5 bite-size pieces.

Gently flatten each piece into a small round bite, taking care not to push out the paneer filling.

Heat 1 teaspoon neutral cooking oil in a nonstick skillet over medium heat and place the bites in a single layer.

Cook the bites for 3 to 4 minutes per side, adding the remaining oil as needed, until browned and cooked through.