First, combine the atta, maida, salt and 2 tbsp oil. Add a little water gradually and knead into a soft, smooth dough. Cover and let it rest for some time.
Divide the dough into equal portions and make small dough balls (lechi).

Take one portion and roll it out into a small round using a little dry flour.
Spread a little oil over the rolled-out dough and sprinkle some dry flour on top.

Spread a generous layer of the Paneer Bhurji evenly over it.
Using a knife, make a cut from one edge towards the centre of the rolled dough.

Fold the cut portion over itself in a triangular shape, gradually forming a layered triangular paratha.

Press the edges firmly with your fingers so that the paneer filling does not come out.
Dust with some dry flour and gently roll it out into a paratha.

Heat a tawa and first cook the paratha on both sides without oil. Once it is partially cooked, drizzle a little oil or ghee and cook until golden brown and nicely crisp on both sides.

Serve hot with a cube of butter, onion rings and tomato slices.
This delicious Paneer Bhurji Paratha tastes even better with tomato ketchup, curd, any chutney, or pickle.

So, next time you have leftover Paneer Bhurji from the previous day, don't worry—just give it a delicious makeover and turn it into these flavourful, protein-packed parathas!