Soft Paneer Paratha for 8 Servings

Instructions:

1. In a large bowl, combine the whole wheat flour and salt. Add oil and gradually pour in lukewarm water.
2. Knead for 5 minutes until the dough is smooth and soft. If it sticks to your hands, add a pinch of flour; if it's too stiff, add a teaspoon of water.
3. Cover the dough with a damp cloth and let it rest for 15–20 minutes to relax the gluten.
4. In a mixing bowl, combine grated paneer, minced chilies, grated ginger, and chopped coriander.
5. Stir in the cumin powder, garam masala, amchur, and salt, mixing gently with fingers to avoid mashing the paneer into a paste.
6. Divide the dough and filling into 8 equal portions.
7. Roll a dough ball into a 4-inch circle, place a generous scoop of filling in the center, pleat the edges toward the center, and pinch shut.
8. Dust the ball with flour and roll gently into a 7-inch circle.
9. Place the paratha on a medium-hot tawa for 30 seconds until tiny bubbles appear. Flip and apply ½ tbsp of ghee to the surface, then flip again and repeat until golden brown.