Emshinini wokugaya, gaya ama-cashews, ama-alimondi, nama-pistachio ube yimpushana emahhadla. Beka eceleni.
Endishini, hlanganisa i-paneer egayiwe, ingxube yezithelo ezomile, usawoti kanye ne-chaat masala. Lungisa isinongo ngokusho kokunambitheka. Le ngxube izosetshenziswa njengokugcwalisa i-paratha.

Thatha ufulawa kakolweni ophelele (i-atta) endishini enkulu yokuxuba. Faka amanzi kancane kancane bese uxova inhlama ethambile.

Hlukanisa inhlama ibe amabhola alinganayo.
Khipha inhlama eyodwa ibe yindilinga encane. ingxube ye-paneer maphakathi nendilinga.

Letha imiphetho yenhlama egoqiwe uye phakathi nendawo ukuze kuvalwe ukugcwaliswa ngokuphelele. Ncinza imiphetho ndawonye ukuze uvale.
Yenza isicaba ibhola lenhlama egcwele ngezandla zakho.
Likhiphe futhi ube yindilinga, uqinisekise ukuthi ukugcwaliswa kusakazwa ngokulinganayo futhi i-paratha iwugqinsi olufunekayo.

Shisisa i-tawa noma i-griddle phezu kokushisa okuphakathi.
Beka i-paratha egoqekayo phezu kwe-tawa eshisayo.
Pheka cishe imizuzu engu-1-2 kuze kube yilapho amabhamuza eqala ukubonakala phezulu.
Phenya i-paratha bese gcoba i-ghee noma amafutha ohlangothini oluphekiwe.
Cindezela phansi ngobumnene nge-spatula bese upheka kuze kube nsundu ngokusagolide izinhlangothi zombili, wengeza i-ghee noma amafutha amaningi njengoba kudingeka.

Uma usuvuthiwe, dlulisa izithelo ezomile epuletini.
Yiphake kushisa neyogathi noma okugqumisayo