• In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft dough.
• Cover the dough and let it rest for 15 minutes.
• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and green chilies.
• Add the ginger-garlic paste and sauté for another minute. Then, add the mixed vegetables, turmeric powder, red chili powder, garam masala, and salt.
• Mix well and cook for 5 to 7 minutes until the vegetables are tender. Remove from heat and let it cool.
• In a small bowl, mix yogurt, chopped mint leaves, and salt to make the mint yogurt sauce. Set it aside.
• Divide the dough into small lemon-sized balls. Take one ball and roll it into a small circle. Place a spoonful of the vegetable filling in the center and bring the edges of the dough together to seal the filling. Gently flatten the stuffed ball and dust it with flour.
• Roll out the stuffed ball into a medium-sized paratha using a rolling pin.
• Repeat the same method for the remaining dough and filling.
• Heat a tawa over medium heat.
• Place a rolled paratha on the hot tawa and cook for a minute or until small bubbles appear on the surface.
• Flip the paratha and spread a little ghee or oil on top. Cook for another minute and repeat the process for the remaining ones too.
• Remove the parathas from the tawa and let them cool slightly.
• To assemble the rolls, place a paratha piece on a flat surface. Spread a spoonful of mint yogurt sauce on it. Place a few spoons of the vegetable filling on top and roll it tightly.
• Repeat the process for the remaining paratha pieces and enjoy.

Power tips and variations

• You can use a mix of gluten-free flours too (for example ragi or amaranth flour).
• We can use minced chicken for those who are non-vegetarians.
• If you want to prepare these paratha rolls in advance, you can cook the parathas and store them in an airtight container in the refrigerator. When packing for your tiffin, simply reheat them on a tawa or in a microwave.