Ingredients

• Whole wheat flour: 2 cups
• Salt: ¼ tsp
• Water: As needed (to knead a soft dough)
• Paneer (crumbled): 1 cup (~150 g)
• Green chili (finely chopped): 1 (optional, adjust spice level)
• Ginger (grated): ½ tsp
• Fresh coriander leaves (chopped): 1 tbsp
• Carom seeds (ajwain): ¼ tsp (optional, aids digestion)
• Cumin powder: ½ tsp
• Chaat masala or black salt: ½ tsp
• Salt: To taste

Preparation

In a large mixing bowl, combine whole wheat flour and salt.

Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 20 minutes.

In a separate bowl, mix crumbled paneer with green chili, ginger, coriander leaves, carom seeds, cumin powder, chaat masala, and salt. Ensure the mixture is evenly combined and free of lumps.

Divide the dough into 8 equal portions and roll each portion into a ball.

Take one ball of dough and roll it out into a small circle (~4 inches in diameter).

Place 2-3 tbsp of the paneer filling in the center.

Gather the edges of the dough to seal the filling and press gently to flatten.

Roll out the stuffed dough ball into a round paratha (~6-7 inches in diameter), being careful not to tear it.

Heat a non-stick or cast-iron tawa (griddle) over medium heat.

Place the rolled-out paratha on the hot tawa. Cook for 1-2 minutes until bubbles appear on the surface.
Flip the paratha and cook the other side for another 1-2 minutes until golden brown spots appear.
Repeat for all parathas.

Number of servings: Serves 4 (8 parathas approx)

Notes

• Serve hot with low-fat yogurt, mint chutney, or a side of pickle.
• Can be paired with a fresh salad for a complete meal.
• Use a good-quality non-stick tawa to avoid sticking without using oil or ghee.
• Mix a small amount of grated mozzarella or cheddar cheese with the paneer filling.