For chapati Take a bowl add wheat flour,salt,2 tbsp clarified butter, carom seeds and onion seeds to make a soft dough using little water at a time.
Keep aside for 30 mins. and knead the dough again. Divide the dough into four parts and roll out thin chapatis. Heat pan and make chapatis. For matar stuffing Heat one tbsp oil in a pan add asafoetida and cumin seeds to crackle. Add 1/2 tsp ginger garlic paste and saute for one mins.
Add matar, green chilly,red chilly powder, turmeric powder, coriander powder and saute for 4 to 5 mins. Once cooled grind to make coarse paste. Add salt and mix well. Now matar stuffing is ready. For carrot stuffing Wash chop and grate the carrot.
Again heat ont tbsp oil in a pan,add cumin seeds to crackle. Add 1/2 tsp ginger garlic paste and saute for one mins. Add grated carrots, Green Chilly,red chilly powder, turmeric powder, coriander powder and salt and saute for 5 mins. Now carrot stuffing is ready. Take one chapati and stuff with matar filling and cover with other chapati. Now spread mozzarella cheese and cover with other chapati. Now add carrot filling and cover with other chapati. Grease the pan with clarified butter and place the stuffed chapati applying clarified butter on both sides. Cook on low flame till crispy,cut into four pieces. Serve hot with paneer subji.
