To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer.
2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough.
Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand.Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes.
To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt.Mix everything together. The filling is now ready. Set it aside.
Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.Meanwhile put a tawa/skillet to heat on medium-high heat.
Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
Add the filling, around 1-2 tablespoons but remember to not over-fill.
Bring the edges of the rolled paratha together and pinch to seal the edges.Then press the dough down with your hands and make it little smooth.
Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that's it rolls evenly.
Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over.
Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.
Repeat with the remaining dough balls and make all parathas similarly. Enjoy paneer paratha with a cup of chai!
Use homemade paneer for best results.
You can also add chopped onion to the filling if you like.