Always make dough at least an hour in advance.
Rub oil evenly into the flour.
Add 2/3rd of water. Mix quickly and knead. Add more water if required, to make a soft malleable dough. Smear some oil in the palm and knead further for a few minutes. Cover tightly and keep aside until required.
Combine all the ingredients of the stuffing. Taste the result. It should be sharp, tangy and slightly sweet.
Smear some oil on the palms and divide the stuffing into little balls of 2” diameter. The stuffing should be quite firm. If it is difficult to form the balls between the palms, then mix in a couple of teaspoons of fine corn flour and keep aside to harden. Adjust the seasoning accordingly.
Use about 2” ball of the flour dough dipped in the dry flour and using the palm of one hand and the fingers of the other, press the dough into a flat disc of about 4” making the edges thinner than the middle.
Place the filling in the middle of this disc and slowly bring together the edges of the dough to completely cover the filling. Ensure that the dough forms an even layer around the filling without any lumps.
Softly roll this between your palms and flatten it lightly, such that sealed edge remains underneath.
With the help of the dry flour carefully roll this ball into a paratha of about 6-7” in diameter.
Heat up the frying pan and place the sealed side of the paratha onto the hot griddle.
Let the first side seal and turn over and seal the second side. Sprinkle about one teaspoonful of oil on the sealed side and turn over. Repeat on the other side. Cook until a brown crispy paratha is made.
Eat hot with plain yogurt or yogurt chutney.