firstly, in a large mixing bowl, take wheat flour, salt; mix well

Add ghee and mix well

Measure and take 1/2 cup of hot water

Add 3/4ths of the quantity and knead the dough

Sprinkle remaining hot water little by little till dough comes together

Grease your hands with little oil and knead the dough for 2-3 minutes until the dough turns pliable, soft, and nonsticky

Finally grease the dough with little oil and cover the dough with a moist kitchen towel and, rest for at least 1 hour

Soak the paneer in water and refrigerate for at least 24 hours

Gently press the paneer with a kitchen towel to remove all the excess moisture. You can also squeeze once

Grate the paneer and set aside 150 grams for paratha

firstly, in a wide mixing bowl take grated paneer

Add kitchen king masala and salt, mix well until everything is combined

Finally, add coriander leaves and give a good mix

Gently knead the paneer and cover the vessel with a lid and set aside

After the resting time

Firstly, Knead the paneer once and make equal sized 5 balls, cover and set aside

Knead the dough once and make equal sized 5 balls, cover and set aside

Sprinkle little wheat flour on the chappathi rolling board and gently roll dough into a small disc

Add little ghee in the center and gently press it

Take a paneer ball and gently press it

Place them in the center and press gently

cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible

Furthermore, sprinkle some flour and place the sealed part at the bottom

Gently roll the paratha to a Chappathi size giving even pressure around the paratha

Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch

After the tawa is hot enough add ghee and place the rolled paratha

Drizzle some ghee on the top and cook until paratha starts to puff up

Flip and cook another side

Gently press and cook golden brown on both sides and serve hot paneer parathas with raita or pickle or sauce