• Heat a pan and add oil to it .
• Add onions and ginger garlic paste .
• Sauté till translucent .
• Add cubes potatoes , grated cauliflower .
• Add salt and turmeric and mix well .
• Sauté till the cauliflower has slightly wilted .
• Simmer the flame and cover the pan with a rimmed lid .
• Pour water over the lid and let cook till cauliflower and potatoes are done .
• Stir in between .
• Once the potatoes are cooked add the boiled peas , tomatoes and green chillies .
• Once again cover and cook , till the tomatoes are soft .
• Add red chilly powder , garam masala and kasoori methi and now sauté on full flame till the veggie has no moisture .
• You can enjoy the keema with rotis or rice and even use it as a stuffing .
• Let the stuffing come to room temperature .
• Mash the stuffing a little . Do not over mash it .

Chickpea batter for spreading

• Mix all ingredients under the batter and gradually add water to get a smooth Dosa like consistency .

Making the paratha

• Take a dough ball and roll it .
• Place the stuffing in the centre and first fold from left , then right .
• Seal from the sides using a little water . We shall get a rectangular paratha .
• Place the paratha on a moderately heated griddle .
• Roast one side and flip over . While the other side is being roasted , add a ladleful of the besan batter over the paratha .
• Wait for a minute or two for the batter to change the colour .
• Flip the paratha and drizzle oil .
• Cook both sides till nice and crisp .