Paneer Paratha

Add salt to the flour in a large bowl and mix thoroughly. Gradually add the water and combine the dough - set aside to rest for 10 minutes
Lightly knead the dough and divide into smaller balls

Grate your paneer, add finely chopped onion, green chillies, ginger, pounded coriander, cumin, chopped ginger, anardana, chilli powder, salt, and garam masala, and mix thoroughly

Press the dough ball into a thick disk and stuff it with the paneer filling and seal it shut. Generously flour your work surface, and press the sealed ball of dough to be slightly flatter.Roll out the paratha with a rolling pin lightly keeping in mind to not puncture it, dust off the excess atta and plop onto the pan. Flip it twice to make sure it’s cooking on both sides and drizzle some ghee/oil on top, by now, it should start puffing. Once it’s perfectly cooked, take it off the heat and serve hot!

Don’t be too generous while stuffing the paratha so as to avoid it bursting while rolling out.
The dough for paranthas are supposed to feel tight.
While filling and sealing, it’s important to pinch off the excess dough so that there are no residual cracks left that open up while the paratha is cooking instead of puffing up.
Using fresh paneer will ensure that the paneer is soft, you can also add some chat masala for an extra kick.
You can also deep freeze half-done paranthas between butter paper to use it later, it’s good for 2-3 weeks.
Always roll the paratha out with a light hand so that the stuffing is evenly distributed.

Lightly butter the bread slices on one side. Toast the bread on a pan or a toaster and remove to a plate. Heat up the leftover paneer bhurji and top it up on to the toast. Garnish with chopped coriander and serve.