Grind fresh coriander, garlic cloves, green chillies, and salt into a coarse paste using a mortar and pestle or mixer grinder. Set aside.

In a mixing bowl, combine crumbled homemade paneer, thecha, chopped ginger, mint leaves, coriander leaves, and all the powdered spices.

Mix well, adding salt to taste. Add chopped onions just before using to avoid any strong onion smell.

Combine 2 cups wheat flour and 0.5 tsp salt in a bowl. Add water gradually to form a semi-soft dough. Incorporate 1 tsp oil and knead until smooth. Cover with a damp cloth and let it rest for 30 minutes.

After resting, knead the dough again and divide into equal-sized balls.

Dust each ball with dry flour and flatten it with your hands, forming a cup shape. Place a generous amount of paneer filling in the center, press gently, and seal the edges.

Roll out the stuffed dough ball gently, using dry flour to prevent sticking. Roll to a medium thickness, avoiding pressing too hard to prevent the filling from spilling.

Heat a tawa over medium heat. Cook the paratha on one side until lightly golden, then flip and cook the other side. Apply ghee, oil, or butter, and cook both sides until golden brown and slightly puffed.

Repeat with the remaining dough and filling. Serve hot with freshly ground thecha and butter or your favorite dip.