Mix atta with salt, ½ teaspoon turmeric powder, ½ teaspoon chilli powder and chopped coriander. Add lukewarm water and knead into a smooth dough. Roll into thick chappathis. Heat oil in a pan and sauté the onions, ginger garlic paste and dry masala powders. Add crushed paneer and cook like you would make an egg scramble. Add the potato and coriander leaves, mix well and switch off the flame. Spread 3 tablespoons of this mixture on one chappathi and cover with another one. Seal the sides well. Heat a griddle, place the chappathi and pour oil on the sides. Cook both sides till golden brown. Serve with set curd and Double Horse Pickle of your choice.