Ingredients:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:

* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Ingredients:

11/3 cup Flour (Maida)
1/4 tsp Salt
1/4 tsp Sugar (optional)
3 tbsp Melted Ghee
1/2 cup Warm Water or as needed
Ghee for deep frying

Method:

* Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
* Cover the dough with damp cloth and set aside for 30 minutes.
* Knead dough a little again. Dough should be stiff enough to roll without extra flour.
* Make small balls of the dough and cover them with damp cloth.
* Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
* Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
* This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
* Serve hot with curries or vegetables.