METHOD TO PREPARE

In a large but shallow bowl, add 2 cups of flour and salt. Add about ½ cups of water and knead using clean hands. 

Continue to add water a little at a time until the flour comes together to form a smooth and supple dough. It should not be sticky. If it is sticky, add flour one teaspoon at a time. If it is dry, sprinkle some water on it.

Drizzle in the oil and knead the dough for 3–5 minutes. Cover it and let it rest for 30 minutes.

Grate paneer and add it to a bowl.

Heat a pan over medium high heat. Add a teaspoon of oil. When hot, add the ajwain seeds. Let the seeds sizzle for 20 seconds. 

Add in the finely chopped onions and green chillies and sauté for 2-4 minutes till the onions have softened. 

Remove it from the heat and add it to the bowl with the paneer. Add in the remaining ingredients: dry spices, salt, and chopped cilantro leaves. Mix till the paneer is well coated in spices.

Divide the dough into 50-gram balls. Divide the filling into 50-gram balls. 

Take 1 dough ball, roll  it between your palms, and flatten it. Lightly dust the round dough disc with some flour. On a clean surface, roll out the dough to about 3 inches in diameter using a rolling pin. 

Keep the paneer filling in the center of the disc. Pinch the edge over the stuffing to cover it. Roll the stuffed dough ball between your palms and flatten it slightly. 

Dust the dough ball once again with flour and roll to form an 8–9-iinch disc. Flour the surface as needed to prevent the parantha from sticking. 

Heat a pan over medium-high heat. Carefully place the paratha on the hot pan and let it cook on one side for 2-3 minutes till brown spots appear. Flip and continue to cook on the other side for another 2 minutes until brown spots appear. 

Smear with some ghee or oil, and serve hot with raita.