Envelope-shaped paratha stuffed with seasoned crumbled cottage cheese and green chilies.
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In a large bowl, mix wheat flour with a pinch of salt and a teaspoon of oil, then gradually add water to knead into a smooth, semi-soft dough.
Cover the dough and let it rest for 20 minutes to ensure the parathas are soft.
Prepare the stuffing by mixing crumbled paneer, chopped onions, green chilies, coriander, garam masala, amchur, and salt in a separate bowl.
Divide the dough into equal-sized balls and roll one ball into a thin, large circle (about 8-9 inches in diameter).
Place 2-3 tablespoons of the paneer mixture in the center of the rolled dough, spreading it slightly into a square shape.
Fold the four sides of the dough over the filling to overlap, creating a square 'lifafa' (envelope) shape, and press the edges gently to seal.
Heat a tawa or flat griddle over medium heat and place the envelope paratha on it, cooking until small bubbles appear.
Apply ghee or oil on both sides and cook, pressing gently with a spatula, until the paratha is golden brown and crispy on both sides.
