Mix together wheat flour, gram flour, onion, green chilli, salt, garam masala, ghee, coriander, chili powder. Add enough water and kead the mixture to make a soft and stiff dough. Cover the dough with a damp cloth and let it stand for half an hour.
Knead the dough again. Make big lemon sized balls from the dough. Roll each ball into a circle. Roast the parathas on a hot giddle applying oil on both side till it forms brown specks on bot the sufaces.
Make egg sixed balls from the vegetable mixture and flatten each ball to form cutlet shape. Roll all the cutlets in bread crumbs. Heat oil in a tava, and shallow fry the cutlets. Serve with tomato sauce.
