Add flour, salt and oil to a large mixing bowl and pour water as needed to form a soft dough. Add water in batches to avoid the dough turning too soft.

Knead the dough until soft. Cover and rest for 30 mins. If you do not prefer to wait for 30 minutes, need the dough a little longer.

When you are ready to make the parathas, add grated paneer to a mixing bowl and add all the spices, herbs and salt.

Mix well to combine. Taste test and add more salt or spices as per your preference. Divide the mixture roughly to 8 portions.

Divide the dough to 8 portions. Roll the dough in your palms to form balls. Keep them covered until used up.

Take ¼ cup flour to a bowl and set aside to help you roll the parathas. Sprinkle little over the rolling area & take a ball and dip it in the flour.

Method 1 – Dust off the excess & roll to a 5 inch disc or roti. Or shape the dough to a small cup, starting from the center with your fingers. (Refer stepwise pics in the post)

Place a portion of paneer stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bring the dough up until the edges come over the stuffing. (Refer video).

Bring the edges together over the stuffing and join them to seal carefully.

Method 2 – Roll a 5 inch roti and place the paneer stuffing in the center, hold the edges and make small pleats, across the roti. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough if any on top.

Dip the dough ball in flour, shake off the excess and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out.

Sprinkle some flour on the rolling area. Place the paneer paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.

Do not roll the paneer paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck at the bottom. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently smear some flour to seal it.

Roll the paneer paratha as thin or thick as per your preference without tearing.

Transfer the rolled ones to a dry counter space. Once you are done with 3 to 4 begin to fry them.

Method 3 – With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the paneer mixture on one of the roti, leaving a quarter inch on the edges. Wet the edges with little water.

Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.

Heat a pan/tawa or griddle to cook the paneer parathas. The griddle should be hot enough else the parathas will turn hard.

When the pan is hot, gently transfer a rolled paneer paratha over it. (Make sure you dust off the excess flour before frying)

Let cook for 2 to 3 mins, turn it to the other side and cook for another 2 mins. Turn it again.

You will see the paneer paratha begins to puff and cook well. Drizzle ghee or oil all over and turn it to the other side and cook.

Smear some ghee on this side as well and press down the edges to cook thoroughly, until you see golden to light brown spots.

Remove the paneer paratha to a plate and stack them.

Top paneer paratha with some butter and serve with coriander chutney, mint chutney, pickle or yogurt if preferred.