Knead a soft dough with atta, salt, oil and required quantity of water. Cover and keep aside for 30 minutes.
In a bowl, mix together paneer, green chilies, coriander leaves and all the dry spices. Keep aside.
Divide the dough and the paneer filling into 4 equal portions. Roll out each portion of the dough into a circle and place a portion of the stuffing in the centre. Bring together all the edges and close.
Stuff the remaining dough with the filling. Roll out into a slightly bigger circle. Heat a tawa / griddle and shallow fry the parathas one at a time with a tbsp. of oil.
Brown them on both sides and serve them hot with either yoghurt, raita, butter or pickles.
