Back to 8 servings dough 2 cup whole wheat flour (atta), plus extra for dusting 0.5 tsp salt 1 tsp oil 0.75 cup water, added gradually, room temperature stuffing 9 oz paneer, about 250 g, fresh and soft, finely grated 2 tbsp cilantro, finely chopped 1.5 green chilies, 1 to 2, very finely chopped 0.5 tsp salt, adjust to taste 0.5 tsp Kashmiri red chili powder 0.75 tsp garam masala 0.5 tsp ground coriander 0.5 tsp amchur (dried mango powder), or chaat masala 1 tbsp kasuri methi (dried fenugreek leaves), optional cooking ghee or butter, for cooking
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1 Step 1: Mix the flour, salt and oil, then add the water gradually and knead into a soft, smooth, non-sticky dough. Cover and rest for at least 20 minutes.2 Step 2: Mix the grated paneer with the cilantro, green chilies, salt, chili powder, garam masala, ground coriander, amchur and kasuri methi if using. Taste and adjust the seasoning, then divide into 8 portions.3 Step 3: Divide the dough into 8 balls and keep them covered. Flatten one ball, shape it into a small cup, add a portion of filling, gather the edges and seal them tightly.4 Step 4: Dust the stuffed ball with flour, press it flat and roll gently into a round about 6 to 7 inches across, turning it as you roll so it stays even and the filling does not break through.5 Step 5: Cook on a hot tawa or griddle over medium-high heat for about 1 to 2 minutes, until bubbles and light blisters appear on the surface.6 Step 6: Flip the paratha, drizzle with ghee or oil, and cook for about 1 to 2 minutes until light brown spots appear.7 Step 7: Flip again, add a little more ghee, and press gently with a spatula so the paratha puffs. Cook until both sides are evenly golden and the paratha is cooked through, then keep warm wrapped in a towel while you cook the rest.8 Step 8: Stack the parathas, brush each with butter if liked, and serve hot.getsaucepan.com/r/ee7959d6-34b3-5169-b923-78b2c355a2eb
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