PREPARATION

1. In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 1/2 teaspoon carom seeds, 2 tablespoons oil, 250 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Take a skillet, add 80 grams onions and fry till translucent.
4. Then, add 145 grams bell pepper, 110 grams carrots, 100 grams cauliflower, 40 grams bell pepper, 100 grams zucchini, 50 grams boiled green peas and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 1 tablespoon butter in a heavy skillet, add 1 teaspoon cumin, 2 teaspoons ginger garlic paste, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes.
8. Then, add 500 grams minced chicken and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Now, add the cooked veggies and mix it well.
11. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon coriander powder, 1 teaspoon chaat masala, 1/2 teaspoon garam masala and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 2 teaspoons green onions, 1 tablespoon coriander and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Take a ball from dough and dust it with flour.
17. Flatten it with the help of a rolling pin.
18. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
19. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
20. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and brush it with ghee
21. Shallow fry over low heat.
22. Turn it and brush the other side too. Cook on low heat till golden brown.
23. Remove it from heat.
24. Serve hot with curd.