Knead the dough as any regular chapati dough.
For the stuffing:
In a pan heat 2 spoons of ghee. Add approximately 1/2 cup of oats and 2-3 spoons of rava. Roast on a low flame for 10 minutes. Add a cup of milk and a cup of water. You can also add some crushed nuts. Add jaggery according to taste, cardamom powder. Fennel and nutmeg podwer can be added for better flavours and aroma. Cook on a low flame till the mixture is like thick porridge.
Cool this mixture and stuff like regular paranthas and cook on griddle till done.
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