For the stuffing:
Green Capsicum chopped to 1/2 inch cubes – 1/2
cupCabbage thinly slivered – 1/2 cup
onion sliced – 1/4 cup
ginger slivers – 1/2 tea spoon
Sambar powder or chilli powder – 1/2 tea spoon
soy sauce – 1/2 tea spoon
Salt as per taste
Peanut oil – 1 tea spoon
For the roti :
Make regular rotis. If not knead 1 cup of whole wheat flour with little salt and 4 T spoon of water. Add water Tablespoon at a time until you get a firm pliable dough. Knead for 10 minutes until smooth. Add a teaspoon of ghee/melted butter in the last 3 minutes of kneading to get a silky texture. Divide into 6 equal balls.
Heat the oil in a thick bottomed pan and add onions and ginger and saute on high flame till the onions wilt. Now add the veggies, sambar powder/chilli powder and salt and sprinkle 2 T spoon of water and stir on high flame for 2 minutes. Once the capsicum just starts to wilt add the soy sauce and stir for half a minute. Switch off the stove and let it cool.
Now roll a ball of the roti dough into a thin circle. Dust with enough flour while rolling.
The size of the roti should be 7-8 inch in diameter. Place a tablespoon of the stuffing in the center and bring all the four ends (as shown in the picture) and press slightly to stick them together.
Heat a tawa or griddle and cook the paratha on both sides till golden brown. Add a drop or two of oil while cooking the parathas.