Take aata and salt in a wide bowl. Gradually add sufficient water to make a soft dough. Knead well by punching and make a soft dough. Cover and keep aside.
Take a big bowl of cooked leftover poha, add some spices or salt if needed, mix well.
If you do not have leftover poha or want to cook fresh for paratha, take 0.5 cup of uncooked poha, wash with water and drain all excessive water. keep aside for 5 minutes. After 4-5 minutes you will see the poha has swollen and then add salt, red chili powder, sugar and haldi powder to it, mix well. keep aside. Now heat a tbsp of oil in a pan, cracker mustard seeds, onion (Optional), small potato cubes (Optional), slitted green chili and fry. Now add poha and mix well, cover and cook it for 5 minutes at low flame. then add lemon juice and take in another bowl, let it cool down and then use as a stuffing.
Now heat a tawa and meanwhile divide the dough in to 4 equal portions, keep aside. Also divide the poha in to 4 equal portions, keep aside.
Now take 1 dough ball, roll in flour and flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
Apply 1 tsp ghee in center and place 1 portion of stuffing in center. Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
Shallow fry on heated tawa until golden brown both sides.
Top with some butter (Optional) and serve with pickle, curry, curd, raita or just have with tea.
Roll in or dust dry aata while rolling paratha if feels sticky.
Stuff the poha only when it is at room temperature, do not fill while it is hot.
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