Add grated paneer in a mixing bowl. It's better to use grated rather than crumbled paneer, so that there are no big paneer pieces which tear the paratha. You can grate it in a food processor or with a hand grater.
Add finely chopped green chillies, coarsely crushed carom seeds (ajwain), red chilli powder and salt.
1 Green Chili, 1 Teaspoon Ajwain (Carom Seeds), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste
Add finely chopped coriander leaves to the mixing bowl.
Mix all the ingredients together with the spices to make the filling.
Take whole wheat flour in a large mixing bowl. Add a pinch of salt (optional).
2 Cups Whole Wheat Flour (Gehun ka Atta)
Add 1/2 cup water to the dough and start kneading.
Add more water as desired and knead to make a soft dough similar to rotis.
Divide the dough into equal parts and shape them into small lemon sized balls.
Dust with whole wheat flour and slightly flatten the dough with a rolling pin. Then place a small amount of filling in the center.
Bring the sides together in the center and press them together to close the top. Gently shape into a round ball.
Dust with flour and slightly press with hands to flatten the paratha spreading the filling evenly.
Gently flatten in the shape of a disk with a rolling pin.
Place the paratha on a hot tawa or griddle and cook on medium heat till brown spots appear on the lower side.
Gently flip the paratha over to cook the other side similarly as well. Brush with a few drops of ghee or oil on both sides.
Gently press to cook evenly till the paneer paratha is nicely browned and crisp from both sides.
Paneer paratha is ready. Serve it hot with green chutney, curd, pickle or butter.