Paneer Paratha

Mix whole wheat flour, 0.5 tsp salt and 1 tbsp ghee. Gradually pour in 160 ml water and knead a soft, elastic dough for 6–8 minutes. Cover and set aside for 20 minutes.

Crumble or grate the paneer. Add finely chopped cilantro, green chili, ground cumin, ground red pepper, garam masala and amchur; mix well.

Divide the dough into 4 balls, and the filling into 4 portions.

Roll out a ball into a circle about 10 cm in diameter, place the filling in the center, gather the edges up and pinch to seal. Gently flatten, dusting the work surface with the remaining flour as needed.

Roll out the stuffed ball into a disc 16–18 cm in diameter and 3–4 mm thick; don't press too hard so the filling doesn't burst through the dough.

Heat a tava or heavy skillet well over medium-high heat. Cook the paratha for 30–45 seconds until bubbles appear on the surface, flip, brush with some of the ghee and fry for 40–60 seconds. Flip again, brush the other side with the remaining ghee and press down with a spatula until golden spots appear.

Serve the parathas hot right after cooking.