Paneer-stuffed paratha is a popular Indian flatbread, full of flavour and highly delicious. This stuffed paratha is one of the most wholesome meals, especially when made with whole wheat flour combined with the delightful spiced paneer, Indian cottage cheese. Soft, crispy, neat, and packed with protein, paneer stuffed paratha is one of the most beloved dishes across India, especially in its northern regions. There, it's served with yoghurt, pickle, or chutney. The paneer stuffed recipe paratha starts by making the dough with whole wheat flour, water, salt, and a hint of oil or ghee. Then, the kneaded dough is left to rest. Meanwhile, the filling is prepared by crumbling fresh paneer mixed with several spices like cumin, garam masala, chile powder, coriander powder, and salt. To add flavour and texture, chopped onions, cilantro, and green chillies garnish the filling. Once the dough and filling are prepared, small portions of the dough are rolled into discs. The ready paneer mixture is placed in the centre. Then, fold over the dough to form a ball stuffed with the prepared paneer mixture. Then, roll out the stuffed dough into a round paratha. Cook on a hot grill with ghee or oil brushed on both sides until golden brown and crispy. Paneer stuffed paratha goes best with a yoghurt, pickle, or chutney. This dish is easy to make yet packs a flavour punch and is sure to be a hit at the table as it promises deliciously combined textures and tastes with each bite.

• 300 gms wheat flour
• 1 tsp salt
• 2 tsp oil
• 1 cup paneer
• 1 green chilli
• 1 tsp cumin seeds
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp turmeric powder
• Coriander leaves

• This warm, crispy paneer stuffed paratha is the ultimate breakfast, lunch, or snack-time flex.
• Start the recipe of paneer stuffed paratha by making the dough: in a large mixing bowl, toss in 300 grams of wheat flour (atta), a teaspoon of salt, and just enough water to bring it all together into a smooth, pliable dough.
• Knead it like it's your workout for the day, adding a teaspoon of oil to get that perfect elasticity.
• Cover the dough with a damp cloth and let it relax for 20 minutes while you whip up the star of the show: the paneer stuffing.
• Heat a teaspoon of oil in a pan and toss in a teaspoon of cumin seeds until they pop like tiny fireworks.
• Add a finely chopped green chili for that lowkey heat, then crumble in a cup of paneer.
• Mix in a power trio of spices—1 teaspoon each of chili powder, coriander powder, and garam masala—with a cheeky 1/2 teaspoon of turmeric for that golden glow.
• Don't forget the salt to taste and a generous sprinkle of fresh coriander for that herby pop.
• Stir it all together and let it cool for a bit.
• Now, roll out small dough balls into discs and spoon a dollop of the paneer stuffing right in the middle.
• Fold the edges up like wrapping a gift (minus the tape), seal it tight, and roll it back out—carefully—to a flat circle.
• Heat up a skillet or tawa, slap the paratha on it, and cook until it's golden and crispy, brushing on some oil to get that perfect crunch.
• Flip it like a pancake pro and repeat on the other side.
• Serve it hot with a dollop of yogurt, a side of pickle, or even your fave chutney.
• This Paneer Stuffed Paratha is so good, it might become a frequent visitor at home.