Knead a soft dough with the atta, salt, oil and required quantity of water. Cover and keep aside for 20 minutes.
In a bowl, mix together sev, onion, green chilies (opt), ginger, coriander-mint leaves and salt to taste.
Divide the dough into 8 equal portions. Roll them out into small circles just like poori by dusting some flour. Take one rolled out circle and spread some of the sev mix on it evenly.
Cover with another circle and seal all edges. Roll further into a big circle just like chapatti. Make similar stuffed parathas with the rest of the rolled out circles.
Heat a tawa / griddle and add a tsp. of oil. Shallow fry the parathas one at a time on both sides till light brown in colour.
Serve them hot with yoghurt, pickles or butter.
