In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough. Cover and keep the dough aside for 20 minutes.

After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.

Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.

Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.

Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.

Remove from tawa after both sides are cooked well.

Repeat the process with the rest of the dough.