Paneer Paratha

Ingredients

• 2 cups whole wheat flour (for dough)
• 1.5 cups crumbled paneer
• 1 green chilli, chopped
• 1/2 tsp garam masala
• 1/4 tsp cumin powder
• Coriander, salt, ghee

Method

1. Knead a soft, smooth dough with the flour, water and a pinch of salt. Cover and rest for 15 minutes so it becomes easier to roll.
2. Crumble the paneer finely with your fingers (fresh, soft paneer works best — hard or cold paneer tends to crack the dough). Mix it with the chopped chilli, garam masala, cumin powder, coriander and salt until evenly combined; avoid adding any liquid, since paneer filling should stay dry and crumbly.
3. Divide the dough and filling into equal portions. Roll a dough ball into a small disc, place the filling in the centre, then gather the edges up and pinch them together tightly to seal — paneer filling can be a bit delicate, so seal carefully to avoid tears.
4. Flatten the stuffed ball gently and roll it out with light, even pressure into a larger disc, dusting with flour as needed. If the filling starts to peek through, dust that spot with a little extra flour before continuing.
5. Cook on a hot tawa with ghee, flipping and pressing gently until both sides are golden-brown with visible dark spots. Serve hot with butter and pickle.