Aloo gobi paratha

For the filling - Cut cauliflower into small pieces, soak them in salted warm water to remove any worms, and then cook until soft.

Pressure cook potatoes for 4 whistles, and peel off the skin.

Once both the veggies are cooked, mash them together.

Heat oil, add cumin seeds (jeera) and green chili paste, and sauté briefly.

Add the mashed potatoes and cauliflower, along with turmeric, red chili powder, coriander powder, and salt. Cook for 3 minutes on low heat.

Stir in chaat masala, switch off the heat, and mix in coriander leaves.

For the parathas - Make a dough by combining whole wheat flour, ghee, salt, and enough water.

Knead well, cover, and set the dough aside for 20 to 30 minutes.

Divide the prepared dough into small balls and roll out rotis from each ball using a bit of flour for dusting.

Place two spoonfuls of the prepared filling on one roti, cover it with another roti and press the edges to seal the paratha.

Dust some more flour and roll it into a thin or thick paratha as per your preference.