|Whole wheat flour||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs) (Maida)|
|Boiled vegetables||350 Gram|
|Green chilies||10 , finely chopped|
|Ginger piece||1 Small, finely chopped|
|Coriander leaves||3 Tablespoon, finely chopped|
|Melted ghee/Melted butter||3 Tablespoon|
|Lemon juice||To Taste|
|Garam masala||To Taste|
|Asafoetida||1 Pinch (Hing)|
|Cumin seeds||1⁄2 Teaspoon|
|Ghee/Butter||2 Tablespoon (For Stuffing:)|
Mix whole wheat flour, maida and salt.
Rub in fat.
Add curds and water to make a stiff dough.
Keep aside for at least one hour.
Knead well and make walnut size balls of even number.
Roll into even sized rounds.
Spread one ball of filling on one round, dampen the edges and cover with another round.
Press gently and roll slightly to seal.
Bake stuffed paratha on hot tawa or griddle until both sides are light brown.
Put some fat on each side and cook for half a minute more.
To make stuffing, heat ghee in a pan.
Add cumin seeds and asafoetida.
When it stops spluttering, add rest of the ingredients.
Cook for a minute or two.
Remove from heat.
Make balls half as many as that of the dough.