Grate the panneer. Chop capsicum, onion and garlic.

Heat 3 tbsp oil in a pan and splutter jeera seeds. Then saute onion and garlic.

Add a tsp of turmeric and a tbsp of coriander powder.

Then add the capsicum and paneer and saute for two minutes.

Flatten the dough and roll it to make a chapati.

Put a handful of the pander capsicum mix into the centre of the dough.

Fold the dough inwards and close the filling.

Roll the dough lightly again so as not to let the filling spill out.

Heat a tawa and put the stuffed paratha onto it. 

Pour a few drops of oil and flip it and let it cook on both sides. 

Serve hot with curd and pickle.