Layers of cooked dough stuffed with vegetables and roasted to perfection with cheese all time favorite of kids, making it a complete dish or tiffin for children.
Boil a potato and keep aside.
To make the green chutney, take a blender and add 1 cup coriander leaves, 1 tsp chopped green chilli, 1/2 tsp chopped garlic, 2 tsp lemon juice, 1/4th tsp salt and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.
For the filling take a mixing bowl to add 2 tbsp of previously boiled chopped potato, 2 tbsp grated cheese, 1 tsp ginger garlic paste, 1/4th tsp chopped green chilli, 1/4th tsp dry mango powder, 1/8th tsp salt, mix well and keep aside.
To make the dough take a fresh mixing bowl to add 4 tbsp wheat flour, 1/8th tsp salt and mix well. Adding a little water knead it into a soft dough and keep aside.
Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.
Take the previously made filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.
Allowing it to cook, make sure both sides are browned well.
Garnish with butter and coriander.