For the stuffing:
Crumbled Paneer - 1 cup
Chopped Green Pepper - 1/2 cup
Finely Chopped Onion - 1/2 cup
Finely Chopped Tomato - 1
Shredded Carrot - 1/2 cup
Finely Chopped Green Chillies - 3 or to taste
Cumin Seeds - 1 tsp
Ginger Paste - 1 tsp
Dried Fenugreek leaves / Kasoori Methi / - 2 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1/2 tsp or to taste
Turmeric Powder - 1/4 tsp
Curry Leaves and Fresh Coriander Leaves - Few
Salt - to taste
Oil - 2 tsp
For the dough:
Whole Wheat / Chapatti flour - 2 cups
Warm water - 1 cup
Salt - to taste
Combine all the ingredients in the dough list and make a soft dough. You can add little oil if the dough is sticky. Divide into 5 to 6 balls. Cover and let it rest for 1/2 hour.
Heat oil in a pan and add cumin seeds. Add the chopped onion and ginger paste and fry for 2-3 minutes.
Add the green peppers and carrots and saute for 2 minutes. Add the tomatoes, fenugreek leaves, curry leaves, turmeric powder, garam masala and chilli powder. Fry till the tomatoes are soft. Add the crumbled paneer and salt. Mix well. Cook for a minute. Sprinkle with fresh coriander. Remove from the heat and let it cool completely.
Using a little flour, roll out the dough in to small disc.
Place some paneer mixture on the center of the disc.
Cover the paneer mixture by pulling the sides of the disc to the center.
Roll out into large disc using flour to prevent from sticking.
Cook on a hot tava / skillet until the brown spots appear.
Flip the paratha and apply little ghee or oil evenly. Cook for 30 seconds. Flip the paratha again and apply ghee or oil. Press gently with a spatula. Remove from the tava.
Serve hot with Yogurt and pickle.