Paneer Puri - makes 6

Ingredients

Wheat Flour - 350 gms.
Paneer - 400 gms.
Green Chilli - 4, chopped
Ginger - 1 1/2 inch, grated
Coriander leaves  -  chopped, 1/2 cup
Coriander Powder - 2 tsp
Red Chili Powder - 1/2 tea spoon
Khatai/amchur - 2 tsp
Salt - 1 1/2 tsp and 1sp for dough
Oil or Ghee 2 tbsp for dough + 4 tbsp for cooking

Method

Mix the flour, salt, oil and knead it with in roughly 2 cups of water, or however firm preferable.
In a separate bowl grate/mash the paneer and add green chilli, ginger, amchur, coriander leaves, red chilli powder, coriander powder, salt in to it and mix them well. The paneer mixture is ready.
Take a small palm-sized portion of the dough and make a ball from it. Dust it with dry flour and roll it into 3 inch disc. Put 2 tbsp or more paneer mixture on the disc, spread it evenly on the disc and gather the disc from the edges. Dredge in flour, roll it out to 5-6 inches round.
Heat a pan and put the parantha on it. Once it changes color, flip it over. On medium heat, evenly drop ghee on both sides. Cook till golden spots appear on both sides.
Serve with Indian white butter or plain whisked curd.