Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large bowl, combine 1 bowl of wheat flour, 1/4 bowl of semolina, salt to taste, 1/4 teaspoon ajwain, 1/2 teaspoon cumin seeds, and 1/4 teaspoon kalonji. Mix well. Gradually add water and 2 tablespoons of yogurt, kneading until a soft dough forms. Add 1 teaspoon of oil and knead again until smooth. Cover the dough and let it rest for 10 minutes.

2. 2.Prepare the Vegetables

   Peel and dice 2 carrots into small cubes. Dice 4 capsicums, break 2-3 green chilies, and chop a 1-inch piece of ginger. Chop 1 onion. Finely chop all these vegetables using a chopper or by hand. Roughly chop 1/4 head of cabbage. Add the chopped cabbage to the other chopped vegetables along with 1/2 cup of boiled corn.

3. 3.Cook the Stuffing

   Heat 1/2 teaspoon of oil in a pan. Add 1/2 teaspoon of cumin seeds and let them splutter. Add all the chopped vegetables and corn to the pan. Add 1/2 cup of diced paneer, 2 tablespoons of chopped coriander, 1 teaspoon of oregano, 1/2 teaspoon of chili flakes, salt to taste, and 1/2 teaspoon of black pepper powder. Mix everything well and cook for 2-3 minutes until the raw smell of vegetables disappears but they retain a slight crunch. Do not overcook.

4. 4.Assemble the Parathas

   After the dough has rested, knead it once more. Divide the dough into 6 equal portions and roll each into a smooth ball. Take one dough ball, dust it with flour, and roll it into a thin, round roti. Place the rolled roti on a flour-dusted plate. Repeat the process to roll out all the rotis, stacking them with a little flour in between to prevent sticking.

5. 5.Fill and Fold the Parathas

   Take one rolled roti. Place a generous amount of the prepared vegetable stuffing on one half of the roti. Sprinkle mozzarella cheese over the stuffing. Carefully fold the other half of the roti over the stuffing to create a half-moon shape. Press the edges firmly to seal the paratha. Place the folded paratha on a flour-dusted plate. Repeat this process for all the remaining rotis and stuffing.

6. 6.Cook the Parathas

   Heat a tawa (griddle) over medium heat. Place one stuffed paratha on the hot tawa. Cook for about 1-2 minutes until light brown spots appear on the bottom. Flip the paratha and drizzle a little oil or ghee on top. Cook for another 1-2 minutes, then flip again and drizzle oil/ghee on the other side. Press the paratha gently with a spatula, especially around the edges, to ensure even cooking and melting of the cheese. Cook until both sides are golden brown and crispy. Remove from the tawa and repeat with the remaining parathas.

7. 7.Serve

   Once cooked, transfer the parathas to a serving plate. You can cut them in half to reveal the delicious filling. Serve hot with your favorite chutney or sauce.