In a bowl, mix flour and salt. Stir in warm water and oil, then knead until smooth. If it’s sticky, add a little flour; if it’s dry, splash in more water. You’re aiming for a soft, pliable dough.

Let the dough rest for 15 minutes. While you wait, sauté the chopped vegetables in a little oil until just soft. Season with cumin, coriander, chili, turmeric, salt, and pepper. Cook until the aromas explode—okay, maybe not explode, but it should smell fantastic.

Take the rested dough and divide it into golf-ball-sized portions. Roll each into a thin circle or oval on a floured surface. Don’t overwork it—these are parathas, not a spa day for your dough.

Place a spoonful of the spiced filling near the center of each portion. Fold the edges over to seal, then flatten gently with your palm. You want a compact disk with a little filling peeking out.

Heat a skillet or tawa over medium-high heat. Brush or spray lightly with oil. Cook each paratha about 2–3 minutes per side, until the outside is crispy and golden and the filling is hot. Press gently with a spatula to make sure it’s cooking evenly.

Serve hot or warm. If you like extra crispness, give them a quick sear for another 30 seconds per side. Slice into wedges and dig in.