Now add green chillies and finely cut coriander leaves. Fry in open kadai for the next 10 minutes in high heat, stirring from time to time.
Add ajwain/saunf and mix. Stir for some more time until mixture starts to turn color. Cool the mixture.
To make the stuffed parathas:
Take 2 small balls of the atta dough and roll it into small puris one slightly larger than the other.
Spread 1 tbsp of the stuffing mixture onto the smaller puri and close the stuffing with the other. Seal the ends firmly using your forefinger. Use additional flour to prevent chappathy sticking to the rolling pin/surface. Heat a kadai & fry like a chapathi dabbing a little oil to keep it soft.