Vivatta

Ingredients

For The Dough:
- 2 cups Whole wheat flour (Chapati atta)
- Salt to taste
- ¾ cup Water
For The Stuffing:
- 2 cups Paneer, grated (almost 200 grams)
- 1 Green chili, finely chopped
- 2 tablespoons Cilantro or coriander leaves
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 ½ teaspoon Roasted cumin powder
- ½ - 1 teaspoon Garam masala
- 1 teaspoon Amchur powder (dried mango powder)
- 1 teaspoon Chaat masala
- 1 ½ teaspoon Kasoori methi (Dried fenugreek leaves)
- Salt to taste
- 5-6 tablespoons Oil for cooking paneer paratha

To Make the Dough:
- Combine chapati atta and salt in a mixing bowl. Gradually add water while kneading to form a smooth dough.
- Drizzle a teaspoon of oil over the dough and knead again.
- Cover with a clean kitchen towel or plastic wrap and let rest for 10-15 minutes.
To Make the Stuffing:
- Combine all stuffing ingredients (paneer, cilantro, green chili, salt, spices, and kasoori methi) in a bowl. Mix well until evenly combined.
To Prepare the Paratha:
- Divide the dough into 8 equal portions and shape into smooth balls. Flatten each ball slightly to form a disc.
- Heat a tawa on medium-high heat. Dip the dough discs into dry flour and roll into 4-inch diameter circles.
- Place a generous amount of stuffing in the center and gather the edges to seal. Flatten lightly to distribute the dough evenly.
- Dust with flour and roll gently into 7 to 8-inch diameter circles.
- Place the rolled paratha on the hot tawa. Cook for a few seconds until bubbles appear.
- Flip and cook the other side, drizzling about a teaspoon of oil.
- Flip again, apply oil, and press lightly with a spatula until golden brown spots appear.
- Remove from the tawa and repeat for the remaining parathas. Serve hot.