To prepare the paratha, heat a Indian roti tawa or cast iron pan over medium flame.
To shape paratha, divide the dough into 6 equal-sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
Take one of the dough balls and press it with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky. Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
Add a tablespoon or two of stuffing in the center of the rolled out dough. Do not overstuff the paratha. Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so that it has even thickness. Similarly, prepare all the paneer paratha.
Gently place the rolled paratha onto the heated tawa. Cook the paratha on each side till brown charred marks start appearing on the surface.
Apply a teaspoon of flavorless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
Serve Spring Onion Paneer Paratha with curd, butter, and pickle.