1 cup whole wheat flour
Water to knead
Add water to the flour and knead to a soft dough. Cover and keep aside for about an hour.
4 moong urad papads about 7″ diameter
Roast , cool and crush to a semi powdered state. Add a bit of red chilli pwd . A pinch of salt and a tsp of ghee/oil. Mix it well .
Take a lump of dough enough to make 1 Paratha. Divide it into 2 parts.
Take a lump and roll out a Roti to the size you want with a dusting of dry flour.
Keep it small not too big and not very thin . Keep aside
Roll out the second Roti about the same size as the first one.
Smear one rolled out Roti with a little ghee or oil leaving a cm dry all around on the outer diameter
Place about 2-3 tbsp of the crushed papad
On the oiled side. Spread it out.
Cover with the other Roti , press all around to seal it.
Give it a gentle pressure with the rolling pin
Place on a hot tava . Cook like a paratha smearing a few drops of ghee/ oil on it and pressing it down with a spatula. Flip and cook on the other side. It should get nice brown spots on both the sides