Paneer Paratha

Prepare the Dough

1. In a large bowl, combine atta (whole wheat flour), 1 teaspoon oil and salt.
2. Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
3. Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins while you prepare the filling.

Prepare the Filling/ Stuffing

1. In a bowl, grate the paneer with a box grater or you can also crumble using your fingers.
2. Add onions, green chili and freshly chopped cilantro.
3. Add the spices - red chilli powder, garam masala, anardana (or amchur powder) and salt. Mix everything well. The filling is now ready.

Rolling the stuffed paratha

1. Take a medium-sized dough ball (about 55grams each). With the help of your palms, roll it and then flatten it lightly. Dip the ball in dry flour and place on the rolling base. Roll out a roti of about 5 inches in diameter.
2. Next, optionally spread some ghee. Scoop out some paneer stuffing and place it in the center, leaving about 1 inch of space from the sides.
3. Take the edge and make small pleats and gather the pleats to join in the centre. When the pleating is complete, the stuffing will not be visible and it'll look like a dumpling.
4. Next, flatten this dumpling in the center, dip it in dry flour on both sides, and place on the base and roll it evenly.
5. Keep rolling the dough as you would a pie crust, trying to maintain the same thickness throughout. Roll with gentle hands, applying equal pressure on all sides. Make sure the edges are not very thick. Apply dry flour as needed while rolling.
6. If by chance any filling comes out, simply cover the torn end with a small piece of dough. The paratha is typically 7-8 inches in diameter.

Cooking the paratha

1. Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
2. With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about 1/2 teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.
3. Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.
4. Spread ghee/ oil on the second side and press the edges of the paratha till it is evenly brown and well cooked.
5. When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.
6. Repeat these steps till all the parathas are cooked. Now take it off the tawa and keep it in an insulated container or in a roti basket wrapped in a towel. This will ensure they stay warm by the time you are ready to eat. Serve hot with white butter, pickle, raita or a cup of hot chai.