Make a checklist. keep all ingredients close by

For Stuffing: In a mortar crush ginger, green chilies and garlic to make a paste.Heat oil in a pan, add onion, garlic paste, saute it for a minute. Add cabbage, green pea cook them for 2-3 minutes on high flame. Add ginger, garlic paste.green chillies, garam masala, turmeric powder, cumin seed powder, red chilli powder, amchur powder, salt, coriander leaves
Turn off the flame and let it cool down.

For the outer covering: Dough: In a mixing bowl, add flour, salt to taste, baking powder, oil, and mix well, add little by little water and make soft dough.
Apply oil over the dough and keep it aside for 10-12 minutes.
Once the dough rested well, cut the dough in lemon size balls and place into the tray and keep it aside for further use.

Make thin sheets of the dough, stretch while rolling. place about 3tbsp prepared veg mixture in the center folded like a pocket. Bring the upper edge over veg mixture. Bring the lower edge over the veg mixture. Do the same with sides to make like an envelope. Brush oul on the surface. Paratha is ready for roasting.

For Frying Take a shallow pan, I use cast iron skillet. add oil on moderate heat. I use olive oil
place the Prepared paratha into the hot oil and fry till the golden brown color into it. Keep turning the paratha while frying.
Flaky crispy tasy parathas are ready. Serve hot with ketchup or chutney of your choice. Enjoy the goodness of Bengali cuisine