Wheat Flour2 cupSalt½ tspSunflower Oil1 tsp

In a large bowl, mix the wheat flour with half a teaspoon of salt. Slowly add water and knead into a very soft dough. At the end, smooth it out with a teaspoon of oil and let it rest. Keeping the dough soft prevents the parathas from tearing.

Paneer200 gOnion1 pcGreen Chili2 pcBell Pepper½ cupCarrot1 pcGreen Peas¼ cupCoriander Leaves2½ tbsp

In another bowl, add the crumbled paneer, chopped onions, green chilies, bell peppers, grated carrot, frozen peas, and fresh coriander leaves. Using frozen peas means you do not have to boil them first.

Mixed Herbs1 tspChili Flakes1 tspSalt1 tsp

Add the mixed herbs, chili flakes, and the remaining salt to the paneer mixture. Mix everything thoroughly. You can gently mash the paneer with your hands so it binds the vegetables together nicely.

Pinch a large ball of the rested dough. Dust it with a little dry flour, and use your thumbs to press it into the shape of a small bowl.

Place a generous amount of the paneer filling into the center of the dough bowl. Bring the edges up together, seal them tightly, and pinch off any excess dough from the top.

Gently flatten the stuffed ball with your palms first to help spread the filling. Dust with more flour and roll it out gently. If you find this tricky, roll two thin rotis, place the filling between them, and seal the edges with a fork.

Heat a tawa on a medium flame. Place the rolled paratha on the hot tawa. Once the bottom starts to cook slightly, flip it over.

Sunflower OilAs needed

Apply oil or ghee to the cooked side. Flip again when the bottom is cooked, and apply oil to the other side. Gently press the edges with your spatula and roast until both sides are a nice golden brown.

Remove the hot paratha from the tawa. Serve immediately with a side of fresh curd. If making these for children, adding a little cheese inside before sealing makes it extra special.