Paratha Dough: 

• 2 cups whole wheat flour/atta 

• salt to taste 

• 1 teaspoon oil  

• 1 cup water or as required for kneading 

• Extra wheat flour for dusting 

• Extra oil for roasting paratha  

Method: 

1. In a large bowl, mix together wheat flour, salt and oil. 

2. Add water a little at a time and prepare a soft dough just as we make dough for chapati. 

3. Knead it well for 5 minutes and apply some oil to the dough. 

4. Cover it and let it rest for 15 minutes.  

For Stuffing: 

• 200 g paneer 

• Salt to taste 

• 1 tsp cumin seeds 

• 1 tsp garam masala 

• 1 - 2 green chillies, finely chopped 

• 1/4 cup coriander, finely chopped  

Rolling the Paratha:  

1. Crumble the paneer in a bowl. 

2. Add in the salt, cumin, garam masala, green chillies and coriander.  

3. Mix everything together and set it aside. 

4. Now, knead the dough and divide it into equal-sized balls.  

5. Sprinkle some flour and roll each ball into Roll 4 - 5 inches circles. 

6. Add the 2 - 3  tablespoons of filling (Don't overfill). 

7. Bring the edges of the filled paratha together and pinch to seal the edges. 

8. Now, sprinkle some flour and roll it into an 8 - 10 inches size circle.  

9. Heat the tawa/skillet to heat on medium-high heat. 

10. Heat a pan or tava, place the rolled paratha, cook for 30 seconds on both sides, and apply with some oil. 

11. Flip, press & cook the paratha for a minute or two or until done. 

12. Finally, serve parathas with some yoghurt.