This Indian bread stuffed with crumbled cottage cheese makes for a filling breakfast and serves as a great lunch box option too. You can make it in and freeze it - tastes just as great when reheated.
Combine wheat flour, salt, a tablespoon of oil, carom seeds with 1 cup of water and start kneading. Add remaining water in small increments and continue to knead till the dough comes together as a ball.
Add the remaining oil to the dough and knead till the oil is absorbed.
If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
Cover the dough and set aside for 15-20 minutes.
Make the stuffing
Mix all the ingredients for the stuffing - paneer, black salt, garam masala, coriander leaves, jeera, green chilies, dry mango powder, and salt till they are well combined.
Rolling out the parathas
Divide dough into twelve equal portions and roll into balls. Flatten the ball and cover both sides with flour.
Roll into a circular disc about 4 inches in diameter.
Place two tablespoonfuls of the stuffing in the center.
Grab the edges and pleat them and bring them together in the center.
Pinch them together to seal them and flatten them using your palm.
Flatten the ball and cover both sides with flour.
Use your rolling pin to roll into a flat, round shape. Do this delicately - dusting flour as needed to help with this process.
Dust off excess flour from the paratha by placing it on your palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.
Cooking the paratha
Place a tawa/frying pan on gas on medium heat. Once heated, carefully place the paratha on the tawa.
Cook until small bubbles form on the top. Turn it over and cook the other side.
Flip the paratha and add a teaspoon of ghee to the pan and cook on both sides for about 15 seconds each.
Serve hot with yogurt or raita.
Notes
You can either use a box grater or a food processor to grate the paneer. Make sure you dab off any moisture from the paneer before grating using a paper towel.
If using store bought paneer, I would recommend using Haldiram's paneer for best results.