Divide dough into 10 equal parts. Take one ball, keep the rest covered.
Now divide this one ball into 3 small balls.
Dust and roll out as thin as possible to a 6 inch diameter.
Brush all three discs with the paste mix.
Top each on top of the other.
Starting from the bottom, tightly rope inwards.
You will get one long rope.
Cut into 4 parts.
Turn it to the side you see the layers press it down.
Again top each on other.
Press well and dust it.
Roll out gently to a 6 inch paratha again.
Repeat the above with the rest of the balls.
Heat a tawa and when hot, cook the layered paratha on both sides, pressing gently to ensure it gets cooked well.
You can drizzle oil while cooking, brush with little ghee when you remove to a plate
Serve with gravy of your choice.