Yield: 6

Ingredients For Paratha Dough:  

• 1 cup wheat flour 

• 1/4 teaspoon salt 

• 1/2 teaspoon oil (for dough) 

• 1/2 to 3/4 cup warm water (adjust as needed) 

• Extra wheat flour for dusting 

• Extra oil for roasting the parathas

Ingredients For the Stuffing:  

• 250 grams Paneer (Indian cottage cheese) 

• 1 or 2 Green Chillies  

• 1 tsp Garam Masala 

• 1/2 tsp Cumin Powder 

• 1 tsp Dry Mango Powder (amchur powder)  

• 1/2 tsp Salt or to taste 

• 2 tbsp Coriander Leaves 

• 1/2 tsp Red Chilli Powder (optional)    

Method: 

1. In a large mixing bowl, combine the wheat flour, salt, and oil. 

2. Gradually add water, a little at a time, and knead into a soft dough, similar to chapati dough. 

3. Knead the dough well for about 5 minutes. 

4. Apply a little oil on top of the dough. 

5. Cover and let it rest for 10-15 minutes. 

6. Crumble the paneer into a bowl. 

7. Add salt, cumin powder, garam masala, dry mango powder, chilli powder (optional), green chillies, and chopped coriander. 

8. Mix everything well and rest for 10-15 minutes. 

9. After resting, knead the dough once more and divide it into equal-sized balls. 

10. Lightly dust your rolling surface with flour. 

11. Roll each dough ball into an 8-10 centimetre circle. 

12. Place 2-3 tablespoons of the paneer filling in the centre (do not overfill). 

13. Bring the edges of the dough together to seal the filling and pinch the top to close. 

14. Lightly dust with flour again and gently roll the filled dough into a 12-15 centimetre circle. 

15. Heat a tawa or skillet on medium-high heat. 

16. Place the rolled paratha on the hot tawa and cook for about 30 seconds to 1 minute on each side. 

17. Apply a little oil on both sides and cook, pressing gently, for another 1-2 minutes or until golden and cooked through. 

18. Serve hot with some yoghurt.