To make the dough: In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together.

Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes.

To make the filling: Grate the paneer and place it in a large bowl. Add minced ginger, chillies, cumin, coriander seeds, fresh coriander and salt. Mash it together with your hands for 2-3 minutes until you can form a ball in your hands. If the mixture is very crumbly, it’s too dry. Add a tablespoon or two of water and continue to knead until it forms a ball that doesn’t fall apart. Divide into 6 equal balls.

Next, divide the rested dough into 6 balls, about the same size as the paneer filling. Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner.

Place a portion of paneer filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage. Pinch the dough together to fully seal the paneer filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling. Repeat for all the dough and filling balls. Cover.

Pre-heat a tawa or frying pan. Gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly. Once it's around 5-cm wide, use a rolling pin to gently roll the paneer paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches around 22-cm wide, carefully roll up and down a few times to even out the surface.

Slap the paratha down onto the preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Paneer Paratha should puff up slightly. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas. Serve hot with your favourite pickle, plain yoghurt and/or masala chai.⁶