• Boil potatoes (whole) and set aside
• Boil peas and set aside
• Grate the carrots into fine shreds
• Crumble the tofu into small pieces

Dough

• in a large bowl, add the flour and a tablespoon of cooking oil and a teaspoon of salt and mix
• next add in the water and knead until you have a firm dough ball
• let the dough rest.

Filling

• in a large mixing bowl, mash the potatoes and add the carrot shreds and peas
  
• to the bowl add salt and a tablespoon of oil.
• knead the mixture well to ensure the filling is soft with no hard edges to break the outer dough
• the filling should be slightly moist but not wet as this will ruin the paratha, if you feel it's too wet, add flour.

The Flavours

• To a hot pan, add oil, garam masala and chili powder
• once the oil has infused with the spices, add in the shredded tofu and stir
  
• once the tofu has picked up all the flavours, add in the mash mix and a pinch of salt
  
• once all is well combined, put in a bowl and set aside

Filling the stuffed Paratha

• split the dough into 2 equal parts and roll into balls
• Flatten the dough and roll into a circle 1/2 cm thick
• once flat, take some of the tofu filling and roll in your hands to create a ball (1.5X the size of a golf ball) and place in the middle of the flattened dough
  
• with the surrounding dough, wrap the filling and pinch the edges and remove excess, make sure you leave enough so the filling doesn't leak out
  
• pat it down with both hands to flatten the torn piece and smoothen it out
• Dip the stuffed paratha doughball in some flour to ease in rolling out.
• Place the doughball on a chopping board or flat surface with the crimpled part facing upwards and gently roll it out to flatten it (be gentle)
• if you see peas or anything breaking out just cover it with flour, it's not the end of the world.
• Once it has been rolled out you should end up with a large flatbread ready to fry
  

final step

• in a non stick pan, heat some oil and fry on both sides until crispy!
  
• Serve and enjoy!