For Stuffing :
1 big potato (boiled and roughly mashed)
1/2 cup cabbage (finely chopped
1 cup fresh corn
2 tsps lemon juice
2 tsps oil
1/2 tsps sugar
1/3 tsp garam masala powder
3/4 tsps green chillies (ground)
2 tsp coriander leaves (chopped)
1/2 tsp cumin seeds
1/2 to 3/4 tsp salt

For mint Suace :
1/2 cup mint leaves
3 springs of curry leaves
3/4 tsp lemon juice
2 green chillies
1/2 to 3/4 tsp salt (or to taste)

Sprinkle 2 pinch of salt over cabbage and leave for 10-12 minutes.
 
Boil the corn till tender and crush coarsely. Squeeze the water from the cabbage with hands and keep aside. Heat oil in a pan and add cumin seeds. When they carckle, cabbage coarsely mashed and boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chilli, garam masala and salt. Mix well and remove from fire, keep aside.

Make paste of the above ingredients meant for the sauce in a mixi by adding water, as required. Mix the flours, mint sauce, ghee and make soft dough for chapattis with water and keep aside for 1/2 an hour.
Make very thin rounds and cook on griddle applying oil on both sides, till little brown spota appear on the surface.

Put about 2 tsp of the stuffing in the center of the paranthas. Fold just like dosa and press well. Cook again appliying oil, as required. Serve hot at breakfast with sauce or curd. These paranthas can be carried along journeys and picnics.

Cooking Time : 20 minutes.
For 4 persons