Paneer Paratta with a twist

Ingredients:

For dough:

Maida (Ap flour)	2 cups
Oregano spice mix	1 tsp
Red chilli powder	3 pinch
Baking powder	1 tsp
Salt	½ tsp
Curd	2 tbsp
Garlic	4 cloves (crushed)
Oil	2 tbsp

Ingredients for stuffing:

Paneer	200 gms (crumpled)
Onion	1 medium
Green chillies	3 small
Ginger	½ inch piece
Garlic	3 cloves
Red chilli powder	1/8 tsp
Coriander powder	1/8 tsp
Garam masala (readymade)	1/8 tsp
Cumin	½ tsp (crushed)
Salt	¼ tsp
Kasoori methi	1 tsp
Oil	1 tbsp
Coriander leaves	few (chopped)

Method:

1. Prepare dough: In a bowl mix together flour, oregano spice mix, red chilli powder, baking powder and salt. Make a dent in the middle and add curd, crushed garlic and oil. Mix and kneed into a soft and stretchable dough using enough water. Coat with oil and keep rested for 1 hr. 
2. Prepare stuffing: chop onion and green chillies into fine pieces. Crush ginger and garlic into coarse. 
3. Heat a kadai with 1 tbsp of oil. Add chopped onion and green chillies. Saute in low flame for 3 minutes and then add crushed ginger and garlic. Fry for few seconds (fry till onion turns into light pink. Do not brown it). Now add red chilli powder, coriander powder, garam masala powder and crushed cumin. Mix and switch off the flame. Now add salt and mix again. Then add crumbled paneer, kasoori methi and coriander leaves. Mix altogether to incorporate well. Adjust the salt if needed. Stuffing is ready. 
4. Prepare parattas:  kneed the dough once again for 3-4 minutes and divide into 6 portions. Fold and make smooth balls. Divide paneer stuffing into 6 portions. Press and shape into tight balls (do not squeeze 🙂). 
5. Roll a portion of dough into poori shape and place paneer ball in the center. Seal the edges tightly to close and slightly flatten it. Repeat with remaining portions (rub oil in a plate and place the prepared stuffed doughs). 
6. Now take a stuffed dough and roll into thick parattas using flour to dust. Heat a tawa or pan to medium hot. Place the rolled paratta and cook till both the sides turns into pale white. Now rub oil on the top and flip over to other side. Again rub with oil and pour some oil around also. Cook till both the sides turns into light golden brown and crisp (take care not to burn. Adjust the flame according to that). Repeat with remaining portions. Mouth watering Paneer parattas are ready. 

Serve hot with pickle or curd.