1 cup white flour
1 cup wheat flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon ghee
water to bind the dough
4 teaspoos of corn flour + 6 teaspoons of melted ghee ( prepare slurry) for later use.
In a bowl,place all the above ingredients and prepare semi soft dough,add little water at a time. ( almost like roti) Cover the dough and allow to rest for 10 minutes. Divide the dough into 2 pieces,roll them out into thin flat disc and brush melted ghee onto the disc. Roll the disc into tight swiss roll, cut into 8 equal pieces by slicing through with a sharp knife and press with your palms( you will see the layers swirling) set aside. Dip each disc into the dry flour and roll them out into thin falt disk like puri. Cover and set aside.
Stuffing
1 cup paneer
1 tespoon salt
2 green chillies finely chopped
1 onian finely chopped
dandful chilanro finely chopped
Gree for frying
In a bowl combine all the above ingrediend and set aside.
Take one rolled disk,place on the surface or patlo and place the paneer stuffing in the centre. wet the sides of the disc with just little water top with another disk and seal the edges. Dust with flour and roll into a quarter inch thick paratha. Roast on tawa or skillet on medium heat with ghree until crispy and golden brown.
jikoni 