firstly, in a large bowl take 3 cup wheat flour, ½ tsp chilli flakes, ½ tsp salt and 2 tsp oil.

mix well making sure the flour is moist.

now add water and start to knead the dough.

knead to a smooth and soft dough adding water as required.

grease the dough with oil, cover and rest for 20 minutes.

knead the dough slightly and pinch a small ball sized dough and roll.

dust wheat flour and roll to thin thickness.

spread a tsp of ghee over the rolled roti.

also, sprinkle chaat masala, wheat flour and now fold zig-zag way and roll spiral.

sprinkle wheat flour and roll gently.

roll to slightly thick thickness sprinkling wheat flour if required.

now cook on hot tawa keeping the flame on medium.

roast both sides spreading oil on both sides.

cook until the paratha turns golden brown and layers separate.

firstly, in a large bowl take 4 potato ½ onion, 2 chilli and ½ tsp ginger paste.

also add ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ½ tsp chaat masala and ½ tsp salt.

now add 2 tbsp coriander and mix well forming a soft dough.

to prepare kabab, take a ball sized mixture and stick it to the stick.

roast on medium flame greasing oil as required.

roast both sides until it turns crisp.

take the lachha paratha and spread 1 tsp green chutney.

place prepared aloo kabab in centre.

top with 3 tbsp salad, 1 tsp chilli vinegar, 1 tsp tomato sauce and 1 tsp green chutney. to prepare chilli vinegar, in a bowl take 1 cup vinegar and add 2 chilli.

roll tight making sure everything is intact.

finally, enjoy lachha paratha veg roll with more sauce if required.