INGREDIENTS ALL PURPOSE FLOUR WHEAT FLOUR BOILED POTATOES CORAINDER LEAVES RED CHILLY POWDER TURMERIC POWDER SALT CHOPPED ONIONS CAPSICUM CABBAGE SCHEZWAN SAUCE TO MAKE DOUGH WHEAT FLOUR ALL PURPOSE FLOUR PROPORTION 2:1 WHEAT FLOUR(2) ALL PURPOSE FLOUR(1) ADD IN SOME WATER SOME OIL COMBINE ALL THE INGREDIENTS ADD IN SOME SALT PREPARE A DOUGH OUR DOUGH IS READY LET IT REST FOR 10 TO 15MINS ADD IN SOME OIL AFTER THE OIL IS HEATED ADD IN UA SPICES AND SALT TO IT ADD IN BOILED POTATOES AND CORIANDER LEAVES STIR IT WELL SMASH TH POTATOES TO MAKE PARATHA TAKE A PORTION OF THE DOUGH AND MAKE A SMALL THICK CHAPATI APPLY SOME SCHEZWAN SAUCE ONTO IT PUT IN OUR STUFFING AND OTHER VEGGIES TO IT MAKE A BALL PRESSING THE STUFFING INSIDE THE CHAPATI WITH YOUR ROLLING PIN MAKE A PARATHA OF IT TYPE 2 MAKE A SINGLE CHAPATI NOT SO THICK THE SAME PROCEDURE AS SHOWED BEFORE PUT ANOTHER CHAPATI ONTO IT PRESS THE EDGES WITH A FORK HEAT SOME GHEE IN A PAN AND COOK THE PARATHA FROM BOTH SIDES OUR CHINESE PARATHA IS READY TO SERVE!!