Heat 2 teaspoons oil/ghee in a pan. Add fennel seeds and allow them to splutter. Add turmeric, ginger-garlic paste, green chilly paste, coriander powder, and stir well. Then add all the vegetable one-by-one and mix well. Add salt and stir for 2 minutes. Remove from heat when the veggies are little moist. Keep aside the veggie mix and let it cool for 5 minutes. Transfer the veggie mix to a large mixing bowl. Add whole-wheat flour and mix it well. Add little water while kneading the dough. Add a little more flour if more binding is required. Form dough that is soft but tight enough to roll. Give a final knead with 1 teaspoon oil in your hand and keep aside for 15 minutes.

Make 6-8 equal size balls of the dough. Take a single ball and roll it in dry flour. Roll the paratha with a rolling pin. When it is your palm size, just brush a little oil and fold to make a semi-circle. Again brush a little oil and fold to make the shape of a quarter pie. Again dust it with dry flour and roll till it becomes disk size.

Heat griddle on high. Make sure your griddle is nicely hot and place a paratha on it. Turn it over after 5-6 seconds with a spatula. Again turn over after 5-6 seconds. Brush a little oil/ghee to both the sides and cook the paratha till it has nice light brown spots on both sides. Remove on a paper towel. Brush it with little butter (optional) and serve with raita, achar, or tamarind and dates chutney.