Ingredients

For the dough:

Wheat flour or atta 5 tbsp heaped

Salt 1/2 tsp

Oil 1 tbsp

Water to knead the dough

For the filling:

Chhena 3/4th of a cup

Onion 1 small finely chopped

Green chillies 2 finely chopped

Ginger 1/2″ piece finely chopped

Fresh coriander leaves 2 tbsp finely chopped

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/4th tsp

Garam masala powder 1/4th tsp

Dry mango powder 1/4th tsp

Salt 1/2 tsp

Oil for frying the paranthas

Procedure

Making the parantha dough

• In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
• Then add water little by little with continuous mixing and knead it to a semi soft dough
• Now brush or pat some oil on the dough and cover and keep aside

Making the chhena filling

• Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
• Then add the powdered spices, salt and again mix well

Final assembling to make the paranthas

• Take the dough and knead it again for few seconds
• Divide the dough into 2 or 3 equal parts as per your choice of parantha size
• Place a tawa to heat at low flames
• While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
• Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
• Gently press and flatten the stuffed paratha ball to spread the filling evenly
• Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
• Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
• This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.