Wash and peel the carrot, chop it into 4-5 pieces. I used a large carrot here, if you have small ones use 2. Also wash a small broccoli head and chop it into pieces.

Place the chopped carrot and broccoli into the food processor.

Pulse till the carrot and broccoli are finely shredded. Transfer to a bowl and set aside.

Once the seeds crackle, add the chopped ginger to it. Saute for few seconds till ginger turns light golden in color.

Add the grated broccoli and carrot to the pan and mix.

Add red chili powder, cumin powder, dry mango powder, salt and mix.

Add the fresh chopped coriander leaves.The filling for the paratha is now ready.

In a pan take the whole wheat flour (atta). Add salt, oil and mix.

Add water slowly to the flour mix and knead to form a smooth and soft dough. Cover the dough and let it rest for 20 minutes.

After 20 minutes divide the dough into 4 equal parts.

Seal the edges from all sides to form a dumpling like shape and then press to form a flat disc.

Using your rolling pin, roll the stuffed dough again to a circle of around 1/8 inch thickness.

Place the rolled paratha onto a hot griddle on medium-high heat.

Cook from one side and then flip the paratha.

Apply 1/4 teaspoon oil [or butter or ghee] on the cooked side.

Flip again and now apply oil on the other side as well.

Press paratha from both sides, it's done when it appears all cooked and you can see light golden brown spots all over.

Repeat the same steps with the remaining 3 dough balls.

Serve parathas hot with yogurt, pickle or any curry of your choice.