Mix <quantity>400<unit>g</unit></quantity> of whole wheat flour and <quantity>10<unit>g</unit></quantity> of salt in a bowl

Add <quantity>250<unit>ml</unit></quantity> of water

Knead well until a dough is formed, adding a bit more water if necessary

Portion the dough into <quantity>80<unit>g</unit></quantity> balls. Cover and set aside to rest 30m

In a new bowl, mix <quantity>400<unit>g</unit></quantity> of paneer with <quantity>10<unit>g</unit></quantity> of chopped green chillies and <quantity>30<unit>g</unit></quantity> of chopped coriander leaves

Add <quantity>10<unit>g</unit></quantity> of dried mango powder, <quantity>10<unit>g</unit></quantity> of red chili powder, and <quantity>5<unit>g</unit></quantity> of cumin powder

Mix it all

Roll out each dough ball into a circle wide enough to wrap around one portion of the paneer mixture

Place a portion of the paneer mixture in the center of the dough. Bring the edges in and pinch them together to seal it tightly

Lightly dust your work surface with flour. Place the dough ball seam-side down and roll it out very gently, rotating regularly so the dough doesn't stick. You can roll out the stuffed dough thin or thick, just be careful not to break it

Heat a frying pan or griddle over medium-high and add the paratha. Flip it after a couple of seconds

Divide <quantity>100<unit>g</unit></quantity> of clarified butter into enough tablespoons to brush all parathas on both sides. Flip occasionally until the dough is browned, slightly blistered, and cooked through

Cut into 6 parts and serve hot. The paneer paratha is ready

Enjoy! You can serve it alongside pickles and yogurt, topped with a generous pat of butter!