1 pound unsalted butter (organic if available), a large pot or sauce pan, a few sheets of cheesecloth, a strainer, a clean container or one pound glass jar with a lid.
The stuffed paratha starts out as a Roti rolled out, in the centre of which is placed a dollop of stuffing (spiced, mashed boiled potatoes, cauliflour etc). The Roti is then picked up by the edges, sealed (by pressing together) and then rolled out again. This is then cooked the same way as a Paratha. Typically it is served crisp, with yoghurt (sometimes whipped) with pickles. An idea after-paratha drink is sweet, milky tea.
In the context of Muslim cuisine, this is also known as a Warqui Paratha, where Warqui means 'leaves' and is similar to the word Warq, which refers to the beaten silver or gold sheets that are used to decorate sweets.
After combining the meat mix mixture, wash your hands and dry them thoroughly and dust them with flour. Take about a walnut size of semolina mixture and roll it into a ball then flatten it. Take 1 tsp. size of meat mixture and place it in the center. Fold the semolina over the meat mixture and shape into a meatball. Set aside. Keep repeating this step with the remaining semolina-meat mixture.
To infuse the herbs, add them to the butter at the start or at any point in the process that results in them check here being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).
Tension is the greatest enemy of mankind. IT CAN CAUSE EVEN CANCER. Regular exercise and yoga help in reducing tension. Things happen as scripted by Him. Why worry about any thing?
Choose naan or chapatti over paranthas or puris. These breads are usually fried. Make sure you ask the naan or chapatti to remain plain, that is not to add any ghee or butter to them. All Indian desserts are high in sugar and fat like most other desserts. If you must have a dessert, then make sure it is a small portion only.