Mix all the dough ingredients (except the water)
Gradually add water to knead a soft, smooth dough. Cover and keep this aside
Take the grated paneer and all the stuffing ingredients in it
Mix this well, to create a homogenous mix
Divide the dough into 6 equal sized balls. Flatten them out in our palms and form a cup. Place 2-3 tablespoons of the paneer filling in it*
Gather all the edges and seal the cup. Smoothen it out and with your fingers gently flatten it out, so that the stuffing can spread to the sides from the centre too
Dust your work surface and using a rolling pin, flatten these out into discs to form a paratha (flatbread)
Heat the tawa (skillet) over medium flame and place the paratha on it
When you see some brown spots on the surface, flip it over and drizzle some oil around the edges and the centre
Flip again and apply oil and roast until the paneer paratha is fully cooked
Remove from flame, apply some ghee and serve the paneer stuffed ragi parathas hot with some chilled yoghurt and achaar
