Make the dough. Mix the flour, salt and oil. Add the water in parts and knead for about 7 minutes into a soft dough. Let it rest.

Make the stuffing. In a bowl, mix the grated paneer with the coriander, mint, green chillies, ginger, all the spices, kasuri methi, hing and salt.

Stuff. Divide the dough into 6 parts. Roll each into a small round, place the stuffing in the centre and pleat the edges to enclose it.

Roll. Roll the paratha out slowly, dusting with dry atta if it sticks.

Cook. Cook on a hot tawa with 1 teaspoon of oil on each side, flipping until lightly browned.

Serve. Serve hot with ghee and pickle.