Paneer Parathas are made by stuffing regular roti dough with a tangy paneer filling. They are good for lunch boxes or picnic lunches.
Here's how I make them:
For the dough - 1 cup wheat flour, pinch of salt, abt 1/3 to 1/2 cup warm water. Mix together to form a soft pliable dough. Coat with a drop of oil and keep covered with a damp cloth for atleast 1/2 hr.
For the paneer stuffing - Grate paneer to get abt 1 cup. I like to stuff my parathas to the brim, you can adjust per your liking. I use store-bought paneer, so my stuffing is quite dry and crumbly. Add 1 tsp salt, 1/4 tsp sugar, 1/4 tsp amchur pwd, 1/4 tsp chaat masala, 1 tbsp crushed kasuri methi, 1/2 tsp red chile pwd, 1 tsp coriander-cumin pwd. Adjust seasonings per taste. Mix all well and divide into 4 parts.
To proceed - Divide dough into 4 parts. Form each into a round hollow bowl and stuff with the seasoned paneer.
Close the bowls by bringing the dough edges together. Use flour to dust and roll into a circle. Heat on a tawa using a few drops of oil until brown spots form on both sides.
This will make 4 big paneer parathas. Serve with raita, pickles etc. Today we had this with palak raita and carrot pickle.