|Wheat flour||1 Cup (16 tbs)|
|Oil/Ghee||2 Cup (32 tbs)|
|Dry flour||1 Cup (16 tbs)|
Put the tava onto the fire.
Pinch off a piece of dough. It should be about the size of a small sized potato.
Roll it into a ball then flatten it slightly by pressing it between your palms.
Dust it on both sides in dry flour, which you have lying next to you in a bowl.
Lay it on the chakla.
Roll it out evenly with the belna to a circle about 4 in diameter.
Pick it off the chakla and cup it in your left hand.
Put a teaspoon or two of stuffing (you will be able to put more as you get experienced) into the centre of the dough.
With your right hand, pull the edges of the dough closed over the stuffing.
Press with your fingertips to seal.
With this side down, lay in the bowl of dry flour.
Press down gently to coat with dry flour, then do the same on the other side.
Now pick up and lay back on the chakla.
Roll it out gently.
Keep the pressure very light to avoid the dough tearing and the stuffing oozing out.
If this happens, dust with dry flour and carry on.
Roll out to a reasonable sized paratha.
Test the griddle as you did for the plain paratha and then pick the stuffed paratha off the chakla.
If you find this a bit tricky, you can try using any flat spoon (like the one used to serve rice or fry an egg) to get the paratha onto the tava without breaking it.
Continue to cook and fry it as you do the normal paratha.
These parathas keep well and are a good idea for packed lunches or when you're travelling.