Take 2 cups of wheat flour (atta) in a large bowl and add 1 tsp of carom seeds (ajwain), salt to taste, and 2 tbsp of cooking oil to it. Mix them nicely.

Add water gradually as required and make a soft dough.

Cover it and keep it aside for about 10 minutes to set properly.

In the meantime, make the paneer stuffing. Grate 300 grams of paneer on a plate.

Now, add 1 piece of onion (medium size, very finely chopped), 3 pieces of green chilies (finely chopped), 1 tbsp of garlic (finely chopped), 1 tsp of chili flakes, ½ tsp of black pepper powder, ½ tsp of dry mango powder (amchur), ½ tsp of cumin seeds powder (roasted), ½ tsp of garam masala powder, salt to taste, 1 tsp of Kasuri Methi (crushed), and 2 tbsp of coriander leaves (fresh, finely chopped) to it and mix them all nicely with the paneer.

Now, make a medium-sized ball of the dough and press it with your fingers to make it like a small bowl. Fill it with a generous amount of paneer stuffing as shown in the image below and seal the edges to make a ball. (Pro tip: Preheat a tawa on a medium flame at this stage).

Apply a bit of dry wheat flour on the ball, press it with your fingers to flatten it, and then roll it gently to make the paratha.

Place it carefully on the preheated tawa. Let it cook for about a minute on a medium flame on one side.

Flip it and apply ghee or butter as required for greasing on the surface. Flip it again and do the same on the other side.

Now, press the sides of the paratha gently. When the paratha puffs up as shown in the image, it indicates it is cooked perfectly. Remove the cooked paratha on a plate when done. Repeat the process to cook all the paneer parathas.

Your tasty, crispy, and fully loaded paneer paratha is done. Put them all on a plate and serve hot.