In a bowl, add paneer, salt, garam masala powder, ajwain, coriander leaves and green chilli. Mix well.
Take a dough ball and roll it out into a circle.
Brush ghee over it.
Add the paneer mixture. Spread it out.
Sprinkle wheat flour.
Then make a single slit from the centre of the chapati to the edge, then lift and roll the slit end to make a cone.
Once you have made the cone, flatten it out to make a layered dough ball.
Sprinkle more flour. Roll it out.
Note: While rolling, if the dough starts sticking to the rolling pin/belan then sprinkle little flour over the dough.
Heat the tawa over medium flame.
Toast both sides of the paratha.
Brush ghee on one side. Flip and cook until golden.
Apply ghee on the other side. Flip and cook until golden.
Brush the paneer laccha paratha with butter.
Serve hot with dahi and achaar.
