1/2 cup of panir or Swiss cheese ( salty cheese), grated
1/2 cup of mayonnaise
10-12 light parathas
Marinate the duck meat with soy sauce and ginger paste for 30 minutes.
Boil the meat with a bit of butter, black pepper powder and water. Take off the meat when the water has dried up.
Heat a saucepan with the rest of the butter, and add all the vegetables excluding the bean sprout, spring onions, coriander leaves, mint leaves and lettuce leaves and tomato cubes. Sprinkle salt and fry the vegetables slightly.
Pour the oyster sauce and fry for a bit again.
Add the bean sprout, spring onion, coriander, mint and lettuce leaves. Stir and add the meat.
Turn off the heat and mix the tomato sauce, white sauce, cheese and mayonnaise to the meat-vegetable mixture.
Place a certain portion of the meat filling on the paratha and roll it from one side.
Close the ends with a tooth pick, or you can join the ends by attaching a rolling paper on paratha roll.