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Ingredients:
Kneaded whole wheat dough,
Ghee/Butter/Oil for roasting.

For the stuffing-
1 carrot; finely grated,
1 capsicum; finely grated or chopped,
1 cup cauliflower florets; washed, pat dried and finely grated,
1 onion; grated,
1-2 green chillies; finely chopped,
1/2 tsp ginger-garlic paste,
1/4 tsp carrom seeds (ajwain); coarsely ground/whole,
1/2 cup or as per taste, grated cheese,
Salt and paprika to taste,
Some chopped coriander leaves (optional).

Method:
Mix together all the ingredients of the stuffing. Take 2 small balls and roll each of them into a flat and thin round. Spread a portion of filling on one such round leaving little space around the edge. Then place the other round over it and seal the edges. Lightly roll the paratha to seal it. Heat a griddle (tava), spread some ghee/butter and roast the paratha (apply butter on the other side when you flip over) on both the sides till it turns golden. Serve with tomato ketchup or cream.

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