For the dough:
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing:
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.

Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.

Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.

Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.

Fold the upper half of the roti over the stuffing.

Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.

Seal both the edges using a little plain flour-water paste to form a lifafa.

Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in colour.
Repeat steps 6 to 10 to make 5 more parathas.
Serve immediately with chutney or tomato ketchup.