Ingredients
2 cups chapati atta (wheat flour)
1 cup fresh homemade paneer, crumbled (See "Paneer" Section)
1 1/2 tbsp coriander leaves, chopped
3 green chillies, minced
1/2 tsp jeera (cumin) seeds, crushed
1 tsp red chilli powder
1/4 tsp amchoor (Mango powder)
A pinch of turmeric powder
Salt to taste
1/2 a stick of butter
Ghee(clarified butter) for greasing the parathas

Method
Combine together the paneer, green chillies,
chilli powder, amchoor, turmeric, jeera,
coriander leaves and salt to taste.
Set aside.
Knead a smooth dough with the wheat flour,
melted butter, some hot water and salt to taste.
Make small rounds of the dough.
Flatten each round, place some stuffing in
the center and wrap the dough around the
stuffing to seal it completely.
With a rolling pin, roll the stuffed round
into a flat circle (like a tortilla).
Repeat for the rest of the dough.
Heat a tava (flat griddle) and fry the parathas
on both sides by smearing a little ghee on them.
Serve hot.

Note: Any leftover stuffing can be refrigerated for
future use. Will keep good if stored well for about
2-3 days.