• In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft dough.
• Cover the dough and let it rest for 15 minutes.
• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and green chilies.
• Add the ginger-garlic paste and sauté for another minute. Then, add the mixed vegetables, turmeric powder, red chili powder, garam masala, and salt.
• Mix well and cook for 5 to 7 minutes until the vegetables are tender. Remove from heat and let it cool.
• In a small bowl, mix yogurt, chopped mint leaves, and salt to make the mint yogurt sauce. Set it aside.
• Divide the dough into small lemon-sized balls. Take one ball and roll it into a small circle. Place a spoonful of the vegetable filling in the center and bring the edges of the dough together to seal the filling. Gently flatten the stuffed ball and dust it with flour.
• Roll out the stuffed ball into a medium-sized paratha using a rolling pin.
• Repeat the same method for the remaining dough and filling.
• Heat a tawa over medium heat.
• Place a rolled paratha on the hot tawa and cook for a minute or until small bubbles appear on the surface.
• Flip the paratha and spread a little ghee or oil on top. Cook for another minute and repeat the process for the remaining ones too.
• Remove the parathas from the tawa and let them cool slightly.
• To assemble the rolls, place a paratha piece on a flat surface. Spread a spoonful of mint yogurt sauce on it. Place a few spoons of the vegetable filling on top and roll it tightly.
• Repeat the process for the remaining paratha pieces and enjoy.

Power tips and variations

• You can use a mix of gluten-free flours too (for example ragi or amaranth flour).
• We can use minced chicken for those who are non-vegetarians.
• If you want to prepare these paratha rolls in advance, you can cook the parathas and store them in an airtight container in the refrigerator. When packing for your tiffin, simply reheat them on a tawa or in a microwave.

• Cook the pasta, drain, and then rinse with cold water. Set aside.
• In a large bowl, combine the kidney beans/grilled chicken, cherry tomatoes, cucumber, bell peppers, carrots, black olives, corn kernels, and fresh basil leaves. Toss gently to mix.
• Add the cooked pasta to the vegetable bowl.
• In a separate small bowl, whisk together the vinaigrette dressing and pour the dressing over the pasta and vegetables. Toss everything together well.
• Sprinkle vegan cheese (optional) over the salad and give it a final gentle toss.
• Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
• Serve chilled and enjoy!

Power tips and variations

• Allow the prepared pasta salad to chill in the refrigerator for at least an hour before serving. This enhances the overall taste. It also makes it a refreshing option for a tiffin meal too.
• One can use millet too instead of pasta.
• If desired, you can add extra ingredients like olives, roasted nuts or seeds (such as pine nuts or sunflower seeds), or fresh herbs like mint or cilantro to elevate the flavor and texture of your pasta salad.