Vegetable Mughlai Paratha (Indian style-pizza)

INGREDIENTS
For the Dough:
½ cup whole wheat flour
¼ cup oats flour
Salt to taste
½ tsp olive oil (or any other oil)
Water as needed
For the Filling:
½ red bell pepper, finely chopped
½ carrot, grated
½ green capsicum, finely chopped
2 cloves garlic, finely chopped
½ inch ginger, finely chopped
1 green chili, finely chopped
½ cup yellow bell pepper, finely chopped
½ French bean, finely chopped
½ tsp red chili powder
Salt to taste
For the Slurry (Binding Mixture):
1 tsp chickpea flour (besan)
2 drops oil
2 tsp water
Salt to taste
Red chili powder to taste
For Cooking:
2 tsp oil or desi ghee
INSTRUCTIONS
1.Prepare the Dough:
oIn a large bowl, mix wheat flour, oats flour, and salt.
oGradually add water and knead into a smooth dough.
oDrizzle ½ tsp oil and knead again for a soft texture. Cover and rest for 10 minutes.
2.Prepare the Filling: Mix all the chopped vegetables in a bowl and keep aside.
3.Prepare the Slurry: In a small bowl, whisk together chickpea flour, water, salt, and red chilli powder to form a smooth paste.
4.Assemble the Parantha:
oDivide the dough into two equal portions and roll them into thin circles.
oSpread the prepared vegetables evenly on one side of each rolled-out dough.
oLightly brush the vegetable side with the slurry to bind the veggies.
5.Cooking the Parantha:
oHeat a griddle or tawa on medium flame.
oPlace the parantha on the griddle with the veggie side facing upwards.
oDrizzle a little oil or ghee on the edges and cook for 1-2 minutes.
oFlip carefully and cook on the other side, ensuring the veggies don’t overcook.
oCover the pan for a minute to let the vegetables soften while maintaining their crunch.
oFlip again and cook until both sides turn golden brown and crisp.
6.Serve Hot: Enjoy with green chutney and a dollop of homemade white butter.