Add salt and knead flour to a smooth pliable dough. Keep aside for ten minutes at least. Refrigerate if using much later. Mix all ingredients for filling, except oil. Divide dough in 7-8 portions.
Shape lumps into smooth balls of dough.
Drizzle some fat and spread evenly on round. Roughly divide filling into the number of rounds you will have. Sprinkle one portion over the spread and greased chappati. Starting from one end, roll tightly, to form a cylinder. Heat a griddle, shallow fry paratha on both sides till golden and crisp.