Vegetable Filling

1. Heat 2 Tbsp butter in a large pan over medium heat.
2. Add the 5 sliced baby onions and cook until lightly golden and fragrant, about 5 minutes.
3. Stir in the 1 large diced brinjal, 1/4 diced butternut squash, and 1 small, chopped tomato.
4. Cover the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally. The vegetables should soften and release their own moisture. Do not add water.
5. Once the vegetables are tender, add 1/4 tsp turmeric, 1 tsp leaf masala, 1 tsp cumin masala, 1/2 tsp Badshah / Barshap Masala, and salt to taste.
6. Stir well and cook uncovered for another 5 minutes so the mixture becomes fairly dry but still moist.
7. Stir in the 1/2 packet chopped baby spinach and cook just until wilted, about 1 minute.
8. Remove from the heat and mix in the chopped dhania and optional chopped green chilli.
9. Spread the filling on a plate and let it cool completely. This helps prevent soggy parathas later.

Dough

1. In a large bowl, combine 3 cups Self-Rising flour with salt to taste.
2. Slowly add hot water (about 1 to 1 1/4 cups) while mixing until a soft dough forms.
3. Knead for 6 to 8 minutes until the dough is smooth and soft. If the dough feels sticky, dust lightly with flour.
4. Cover and let the dough rest for 10 minutes.

Shape Layered Roti

1. Divide the dough into 24 equal balls.
2. Roll each ball into a thin circle.
3. Spread a light layer of Butter over each circle.
4. Roll the dough into a cigar shape, then twist and spiral it into a tight coil. This spiral creates the flaky layers.
5. Let the spirals rest for 10 minutes.

Assemble Stuffed Parathas

1. Roll 12 spiralled dough balls into medium circles.
2. Place about 2 to 3 Tbsp vegetable filling in the center of each.
3. Roll the remaining 12 dough balls into similar circles and place them on top.
4. Press the edges together firmly by using a fork to crimp the edges so the filling stays inside.
5. Place the assembled parathas in the refrigerator for 20 minutes. This helps them hold their shape while frying.

Cook Parathas

1. Heat a non-stick pan or skillet over medium heat.
2. Cook each paratha with a little Butter, about 3 to 4 minutes per side, until golden brown and lightly crisp.
3. If needed, keep cooked parathas warm in an oven while finishing the rest.

Serve

1. Serve hot with yogurt raita. These are wonderful as a main meal, cut into wedges for parties, or even as a hearty snack.