• In a wide bowl add the wheat flour and add the salt.
• Add water and knead this into a pliable dough.
• Add 1 tsp of oil and spread this all over the dough.
• Cover this with a damp cloth and keep it aside for 20 minutes.

Let’s make the paneer filling.

• Grind the coriander leaves, green chili, garlic cloves and ginger .
• Do not add water, just grind this into a coarse paste.
• In a bowl add the scrambled paneer. I put 200 gms of frozen paneer and put that in hot water.
• Squeeze the water well, after 10 minutes and scramble the paneer.
• Ensure there is not water in it before you scramble the paneer.
• Add the coriander chili paste, red chili powder, coriander powder, amchur powder, ajwain, kasoori methi, garam masala, black salt, finely chopped coriander leaves and mint leaves, finely chopped onions and salt.
• Mix well everything evenly.
• Now take the dough and knead this again for a minute.
• Make this into lemon sized balls.
• I got 7 balls as I took it in big lemon size.
• Always keep the dough covered.
• Take one dough ball and dust this with dry flour. You can use rice flour or maida for this.
• Make a small cup with the dough, alternatively, you can roll this into a small disc.
• Place 2 tbsp of paneer filling into this and press well inside.
• Cover this well as seal it as how we do for modak.
• Dust this again with dry flour.
• Roll this into parathas.
• I wanted it to be medium thin so rolled accordingly.
• Heat a tawa and place the rolled paratha on the pan.
• Cook on both sides.
• Smear butter | oil | ghee on both sides while cooking.
• Once it is done, take out from the pan.
• Serve hot with any pickle of your choice.
• Repeat the same for the rest of the dough and filling.
• We had this as it is as we generally don’t prefer yogurt along with paneer parathas.