For paratha, make roti-like dough. Roll rotlis. Apply ghee all over on the surface. Fold the rotlis as shown in the pics. TIP: 1. Roll all the rotlis first and pile them so they do not dry out. 2. Apply ghee using a flat metal spatula. It makes it easy, quick and less messy.

Prepare all the rolls similarly. TIP: make rolls from all the rotlis.

Roll them into paratha and cook them on a pan. They should be only 50 to 70% cooked. Keep them covered in a cloth.

For Kabab : Heat up ghee in a pan. Crackle cumin seeds. Add chana flour and roast just for a few seconds. Add green chillies and ginger - garlic paste. Fry for a few seconds.

Add all the veggies EXCEPT POTATOES and combine well. Add all the spices EXCEPT SALT and combine well. Next add the potatoes and salt. Combine everything.

Add ghee on a skillet. Make small rolls from the veggie mixture and fry on the skillet all around. (Tip: roll shape is the best for the kabab as they are easy to flip for all round cooking.)

Take 1 paratha. Spread the combination of sauces. Place a kabab on a half side of the paratha. Put some onion rings on the top. Sprinkle spices of your choice. Sprinkle cheese. Fold the paratha at the middle. Shallow fry it with oil on both the sides on medium heat till crunchy.

Serve hot with ketchup and enjoy!

Note: Original recipe uses Cheese dip, but I used Steer's mustard sauce and garlic sauce. I guess we can combine any available sauces and mayonnaise as per our taste.

Tips..

1. Do not put more than one kabab in the paratha. Too much of mixure will overpower other flavours.
2. We tried eating only kababs without any parathas, but it wasn't satisfying enough. I think it can make a good starter and not a main course. It may also need a serving style like in the restaurants.
3. For paratha dusting I used coarse rice flour mixed with fine wheat flour. That gave it an extra crunch.