Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
Stuffed parathas are very much a festive food. After stuffing them, roll them out carefully so the filling doesn’t ooze out. If you can’t get hold of chapati flour you can use equal amounts of wholemeal (whole wheat) and maida.
Sift the atta and salt into a bowl and make a well in the centre. Add 2 tablespoons of the oil or ghee and about 310 ml (1¼ c