I have made paranthhas in lachha style. Combine the wheat flour, ajwain,ghee, milk and salt in a bowl, mix well and knead into a soft dough.
Cover and keep aside for 20 minutes.
Take a big portion and roll out into a circle of 4" diameter.
Apply ghee on it, fold like a fan and make a circular roll towards inside.
Roll it again into a circle of 6 inch diameter.
Heat a tava and cook the parathas using oil till golden brown spots appear on both the sides and paratha turns crisp.
For the filling : Heat the oil in a non-stick pan, add the capsicum, ginger garlic paste and onion and sauté for 2 minutes.
Add carrot, corn, cabbage, everest egg curry masala, salt and spices, mix well.
Now add nutrela soya granules and oregano sauté over a high flame for 4 to 5 minutes, stirring occasionally.
Add hot and sweet tomato sauce, mix well and switch off the gas Keep aside.
How to proceed/assembling: Divide the veggies filling into equal portions.
Take a lachha parantha, spread any mayonnaise, mustard sauce / pizza pasta sauce, as per taste
Add filling and roll the parantha and garnish with capsicum julliens.
Serve hot with love to kids and enjoy the joy on kids face.
Tip - you can replace soya granules with paneer