Paneer paratha

For the filling - Grate some paneer in a bowl, and add finely chopped green chilies, dry mango powder (amchur), garam masala powder, red chili powder, and salt. Mix well and set aside.

For the parathas - Make a dough by combining wheat flour, salt, ghee and enough water.

Knead well, cover and set the dough aside for 15 to 20 minutes.

Divide the dough into small balls and roll out thick rotis from each ball using a bit of flour for dusting.

Place a spoonful of the prepared filling on one roti, cover it with another roti, and press the edges to seal the paratha.

Roll out the stuffed paratha to your desired thickness, dusting it with flour as needed to prevent sticking