after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough.
dust the dough with wheat flour and roll slightly.
place a ball sized aloo masala in the centre and then top with 2 tbsp chopped cashew and raisins.
also top with 3 tbsp paneer and pinch of garam masala.
take the edge and start pleating bringing it to the centre.
also join the pleats together and secure tight pinching off excess dough.
sprinkle some wheat flour and roll slightly thick.
on a hot tawa place the rolled paratha and cook for a minute.
furthermore, flip the paratha when the base is partly cooked (after a minute).
also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
finally, serve hot shahi paratha with butter, raita or pickle.