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Ingredients(for 1 medium portion with accompaniments)

• 1 cup Atta (whole wheat flour) (gehun ka atta)
• 1 cup Fresh mixed vegetables (carrot, beans, peas, capsicum)
• 1 small, finely chopped Onion (pyaz)
• 1 medium, chopped Tomato (tamatar)
• 1, finely chopped Green chilli (hari mirch) - optional
• 1/2 inch, grated Ginger (adrak)
• 2 tbsp, chopped Coriander leaves (dhaniya patta)
• 1/2 tsp Cumin seeds (jeera)
• to taste Salt (namak)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chilli powder (lal mirch) - optional
• 2 tbsp Low-fat curd (yogurt) (dahi) - optional
• 1 tsp Oil (preferably mustard or olive)
• as needed Water

Instructions

1. 1

   In a large bowl, combine atta, chopped vegetables, onion, tomato, green chilli, ginger, coriander leaves, cumin seeds, salt, turmeric, and red chilli powder. Mix well.

   5 minutes

   Finely chop all vegetables for even mixing and cooking.

2. 2

   Add low-fat curd and a little water gradually to form a soft, pliable dough. Knead for 3-4 minutes until smooth.

   4 minutes

   Do not add too much water at once; add little by little for a soft dough.

3. 3

   Divide the dough into equal portions and roll each into a ball.

   2 minutes

   Coat your palms with a drop of oil for smoother rolling.

4. 4

   Using a rolling pin, flatten each ball into a round disc, about 5-6 inches in diameter.

   3 minutes

   Dust with atta if the dough sticks to the rolling pin.