This Indian flat bread has an italian twist, loaded with Protien and Calcium.
To make the filling, take a mixing bowl to add 1 tsp chopped red capsicum, 1 tsp chopped yellow capsicum, 1 tsp chopped green capsicum, 1/8th tsp salt, 1/4th tsp mixed herbs, 1/4th tsp oregano, 1/2 tsp chilli flakes and 1 tbsp grated cheese.
Mix well and keep aside.
To make the dough, take a mixing bowl to add 1/4th cup whole wheat flour, 1 tbsp maida, 1 tbsp curd, 1.5 tbsp milk and 1/8th tsp salt.
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 filling mixture and put it in the centre. Sealing 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 coriander.
Serve hot with curd.