Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
How to proceed
Divide the stuffing into 5 equal portions. Keep aside.
Divide the dough into 5 equal portions.
Roll a portion of the dough into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
Spread one portion of the stuffing in an even layer on the circle.
Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Place the paratha on a non-stick tava (griddle). Turn over in a few seconds. Cook the other side for a few more seconds.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
