Kashmiri paratha

Ingredients

The Dough
1  cup whole wheat flour
1  tbsp oil
3/4 cold water
Filling
8 oz almonds
4 oz desiccated coconut
1/2 tsp  ground cinnamon
1/2  tsp cardamom seeds
1/2  tsp ground nutmeg
1 egg white
2 tbsp sugar
1/4 cup oil or ghee for frying
For serving
almond butter
butter
condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

Divide the dough into 5 balls.

Roll 1 ball to about 5 inches

Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out. 

Sprinkle some flour and roll the paratha to about 6 inches.
Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.

Turn it again once on both sides.

Serve it hot

Spread it with butter, almond butter or condensed milk.