Chop the cabbage, capsicum, and carrot. You can chop them coarsely or finely.

Slightly boil the fresh corn kernels.

Finely chop or use a chopper to mince all the prepared vegetables.

If there is excess water in the chopped vegetables, you can squeeze it out using a cotton cloth. You can even use this water to knead the dough.

In a bowl, combine the chopped vegetables, kasuri methi, chilli flakes, oregano (optional), crushed green chilli-garlic-ginger, grated cheese, chopped coriander leaves, salt, and butter.

Mix all the ingredients well. Use the filling immediately and do not let it sit for too long, as it might release water.

Knead wheat flour (or a mixture of wheat flour and maida) into a soft dough.

Take a large ball of the prepared dough.

Flatten it slightly and create a well in the centre.

Place a generous amount of the vegetable filling (about 2-3 tablespoons, depending on the size of the dough ball) into the well.

Bring the edges of the dough together to seal the filling inside completely. Press down the sealed edges.

Dust the working surface and the dough ball with some wheat flour.

Gently flatten the filled dough ball with your hands.

Using a rolling pin, roll the dough into a circular paratha. Roll gently with light pressure, ensuring the filling spreads evenly without tearing the dough. You can use your hands to gently spread the filling towards the edges if needed.

Heat a flat pan or griddle (tawa), preferably made of iron, over medium heat.

Add a little oil or butter to the hot pan.

Place the rolled paratha on the hot pan.

Cook on medium heat until one side is lightly golden brown.

Flip the paratha and cook the other side until it's also lightly golden brown.

Apply some oil, butter, or ghee on both sides of the paratha.

Cook the paratha by pressing gently around the edges and all over until it becomes crispy and golden brown on both sides.

The paratha is ready to be served for breakfast or as a tiffin snack.