• Boil peas and potato before hand. Add them in a mixing bowl and mash with hand or a masher.
• Take 1 or 2 green chilies. Crush them and add with the meshed mixture.
• Add some fresh coriander leaves. Optionally, you can also add chopped onion if you like.
• Season with salt, black pepper and chaat masala. Then add desired quantity of cheddar cheese.
• For making paratha add wheat flour, refined flour, salt, yogurt and clarified butter. Knead the dough well by gradually adding the required volume of water.
• Using the fist of your hand push it gently and firmly into the dough. Fold the edges of the dough into a ball. Let it rest for 10 minutes.
• After enough rest, knead the dough again to reduce the surface moisture.
• Make smaller balls and apply some oil. Dust some flour to avoid sticking the dough with the dough roller or the surface.
• Roll down the dough on the flattened surface into round paratha halves.
• Spread the cheese filling mixture on one half and cover it with the other half. Roll the layered both halves down to make up a perfect bond.
• Heat up the griddle (tawa) and apply clarified butter on the tawa. Cook on medium flame. Change sides and apply clarified butter on the surface of the paratha as required.
• Server aesthetically.

• In a small bowl, add the ginger and garlic paste, crushed red chili, paprika powder, cumin seeds, coriander powder, turmeric, salt, black pepper, vinegar and yogurt. Mix well to make a marinade.
• Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 30 minutes or refrigerate overnight for better results.
• Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook on high flame for a minute. Cook on low flame for about 15 minutes with the lid on until the chicken is tender and dry.
• Add the onion, green chili and fresh coriander and cook for another few minutes, stirring occasionally, until the onion is soft and golden.
• Transfer the chicken filling to a plate and let it cool slightly.

Dough Preparation

• In a large bowl, mix the refined flour, wheat flour and salt together.
• Gradually add water and knead the mixture into a smooth and soft dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.

Assembling

• Divide the dough into equal-sized balls. Roll out each ball into a thin circle on a floured surface.
• Place some chicken filling in the center of one circle. Fold the edges over the filling and seal them well. Press lightly to flatten the stuffed circle.
• Heat a griddle (tawa) over medium-high heat. Grease it lightly with oil or ghee.
• Place the paratha on the griddle and cook for about 2 minutes on each side, until golden brown spots appear. Apply some oil or ghee on both sides while cooking.
• Repeat with the remaining dough and filling.
• Serve hot with yogurt, chutney or pickle.