Boil 2 medium-sized aloo (potatoes), peel and mash them.
Grate 200 grams of paneer (cottage cheese).
In a bowl, mix the mashed aloo, grated paneer, 1 finely chopped green chilli, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, salt to taste, and chopped coriander leaves.
Prepare the dough by mixing 2 cups of atta (whole wheat flour), a pinch of salt, 1 tablespoon oil, and enough water to form a soft dough. Knead well and let it rest for 15 minutes.
Divide the dough into equal portions and roll each portion into a small circle.
Place a portion of the paneer aloo filling in the center of the circle, bring the edges together, and seal it.
Gently roll it again into a slightly thick paratha.
Heat a tawa (griddle) and cook the paratha on medium heat. Apply a little ghee or oil on both sides until golden brown spots appear.
Serve the Paneer Aloo Paratha hot with dahi (yogurt), pickle, or chutney.