Firstly, grate 200 grams of paneer, and 2 boiled potatoes.

Add 2 chilli, 1 inch ginger and 2 tbsp coriander.

Also, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ½ tsp kala namak, ¼ tsp ajwain, 2 tbsp kasuri methi and ½ tsp salt.

Mix well, ensuring all the spices are thoroughly combined.

Now pinch a ball-sized piece of dough and roll it to about 4 inches in diameter.

Place a ball-sized prepared aloo paneer stuffing in the centre.

Take the edge and start pleating, bringing it to the centre. Also, join the pleats together and secure them with a tight pinch, pinching off excess dough.

Sprinkle some wheat flour and roll slightly thick.

On a hot tawa, place the rolled paratha and cook for a minute.

Furthermore, flip the paratha when the base is partly cooked (after a minute).

Also, brush oil or ghee and press it slightly. Flip again once or twice till both sides are cooked properly.

Finally, serve hot Aloo Paneer Paratha with sauce, raita or pickle.