Recipe

Instructions:
1)   Prepare the dough.
Take wheat flour, add salt to taste and pour oil.
Mix the ingredients properly by hand until it forms a batter.
Let the dough rest for 15 to 20 minutes.
Now let's prepare the stuffing.
Take green chillies, ginger, and garlic paste.
Also, take pigeon pea seeds.
Grind the pigeon pea seeds in a mixer jar until finely ground.
2)   Cooking the Stuffing:
Heat oil in a non-stick pan and add turmeric powder and a little asafoetida. Mix them well, and adjust the gas flame to low.
Let it cook for 5 to 7 minutes. Add the ground pigeon pea seeds and salt to taste. Mix well, and cover the pan with a lid.
Cook on a low flame, flipping occasionally.
Once cooked, add garam masala also, add ginger, green chillies, and garlic paste.
Mix in sugar, lemon juice, and finely chopped coriander leaves. Mix everything well and cover for 1 to 2 minutes.
Turn off the gas.
Add a peeling-off boiled potato for binding and mix again.
Let the mixture cool down to room temperature.
Once cooled, shape the mixture into round shapes.
Spread rice flour on a surface and place the dough on it.
Flatten the dough and add the stuffing.
Gather the edges to form momos-like shapes and weave them like chapati.
Heat a flat, non-stick pan and serve the prepared Lilva na Parathas.
Roast them on a slow flame, flipping when needed.
After the second side has baked, brush the other side with oil and continue roasting until it's finished.
The Lilva na Parathas are ready to be served when They have been roasted correctly. Have fun!
Tips:
Mix wheat flour, salt, and oil thoroughly for a smooth batter.
Let the batter rest for 15–20 minutes.
Let the mixture cool before shaping to avoid burns.
Seal edges properly to prevent stuffing leakage.
Cautions:
Avoid spills when flipping stuffed dough.
 Make sure the filling has cooled down enough before shaping.