Grate or finely chop carrots, spinach, and peas and mix them into the dough along with finely grated paneer or besan. The vegetables become part of the paratha rather than a separate item to be picked out. Use whole wheat atta with a small addition of ragi flour for extra calcium and iron.
Making mini parathas rather than full-size ones suits small hands and school-portion sizes. Cook with minimal ghee on a hot tawa until golden on both sides. They travel well in lunchboxes. Serving with a small container of curd provides the protein complement that makes the meal nutritionally complete.