Parathas Enchiladas

For the dough

• 2 cups refined flour/maida
• 1 cup wheat flour
• Water to knead
• 3-4 tbsp oil/ ghee
• Salt to taste

For veg filling

• 1 large potato - finely chopped
• 1 cup  finely chopped mix veggies - beans, carrots, cabbage, green peas, capsicum
• 1 big onion - finely chopped
•  2 tomatoes  - finely chopped
• 3-4 green chillies - finely chopped
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp back pepper powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp oil
• 2 tbsp fresh coriander and mint leaves - chopped
• 1/2 cup grated cheese - optional

For the minced meat filling

• 250 grams minced meat - chicken/lamb
• 1 big onion - finely chopped
•  2 tomatoes  - finely chopped
• 3-4 green chillies - finely chopped
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp back pepper powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp oil
• 2 tbsp fresh coriander and mint leaves - chopped
• 1/2 cup grated cheese - optional

• Heat oil in a pan, add onions and fry it till it turn translucent. Add tomatoes, chopped chillies and saute it for 2 minutes.
• Mix ginger garlic paste and all the spices, salt and saute it for another 2 minutes.
• Now add all the veggies, stir nicely and cook it covered for 7-10 minutes or till it is cooked through.
• When it cools, mix in it grated cheese, coriander and mint leaves.

To prepare non veg or mince filling

• Heat oil in a pan, add onions and fry it till it turn translucent. Add tomatoes, chopped chillies and saute it for 2 minutes.
• Mix ginger garlic paste and all the spices, salt and saute it for another 2 minutes.
• Now add the minced meat, stir nicely, break up any lumps if formed and cook it covered for 10-15 minutes or till it is cooked through.
• When it cools, mix in it grated cheese, coriander and mint leaves.

To prepare the enchiladas or gujiyas

• Mix together both the flours and salt in a large mixing bowl. Add ghee and rub the flours with your fingers to form a crumby texture.
• Now add water little by little and try to bring it together and knead it to a firm dough.
• Cover the bowl and leave it to rest for 15-20 minutes.
• Before proceeding to roll it knead it well once again for 2-3 minutes.
• Make small balls of the dough. Dust the rolling board lightly with little flour and roll each ball  to a small circle or rotis of around 4 to 5 inches diameter or of the size of the gujiyas.
• Place around 1 tbsp of filling on one side of the circle, bring together both the edges and join it shaping it into gujiyas. Gently press the edges with a fork from both the sides.
• Heat little oil in a frying pan and shallow fry it till done from both the sides.
• Serve hot with tomato ketchup or green chutney.