In a large mixing bowl, mix together flour, salt, and vegetable oil.
Add water little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
Knead the dough for 2-3 minutes until it becomes very smooth. Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Divide the dough into 6 equal-sized balls.
Take one dough ball and roll it to make a round.
Slather schezwan sauce all over. Spread paneer all over. Sprinkle a little chopped cilantro all over.
Now cut the paratha using a sharp knife from the center to one side.
Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle. Fold over 3 more times and seal the edges using your fingers.
Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha. Keep the edges of the paratha thinner than the center.
Heat a griddle over medium-high heat. Once the griddle is hot, transfer the paratha to the hot griddle.
Cook until brown spots appear at the bottom of the paratha. Flip and cook for 20-30 seconds.
Brush 1 teaspoon ghee or oil over the paratha and flip it again. Apply another teaspoon of oil or ghee on the other side as well.
Fry the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners. Serve hot.