Prepare a checklist. Keep essential items close by

Make the parantha dough. Mix flour, salt, 1 table spoon of ghee in a bowl, mix everything together with your fingers;
add milk little by little and knead it, if necessary add water, stretch and fold and knead dough until it becomes smooth. Apply a little oil (ghee) on the dough to prevent it from drying out; cover with a damp cloth and rest for 15 to 30 minutes. Make balls about the size of a lemon. Always cover to prevent them from drying out.

Add grated paneer and all other ingredients together.
To make the parantha:
Dust the chapati stone with flour and roll a dough ball. place 3 tablespoons of filling in the middle. Dust the filling with a little flour to prevent it from sticking to the top. Bring the edges together and seal.

Spread flour on the chapati stone and carefully grease your hand and flatten the sealed ball with your fingers or make it round; roll gently with a rolling pin to make sure that the filling does not come out.. Doesn't have to be thin. Roast this on a skillet over medium heat. Grease the skillet before placing the parotta on it. Both sides of parotta should be golden brown. It may take 3-4 minutes. Take the roasted parotta out and apply ghee on top of the paratha if desired. Taste

Transfer the roasted parottas to a serving plate Serve with your favorite vegetable preparations, Koottu, masala curry, chutney, pickles, curd, or whatever you like. Enjoy the aromatic healthy, parantha. I served with mutter paneermasala curry