How to use your cooked left over sabzi to prepare healthy and tasty mix veg paranthas?

Ingredients
Leftover cooked vegetable (dry) - 1cup
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Mint       10-15 fresh leaves (finely chopped)
Coriander Seeds - 1 tbl spoon (roasted)
Dried pomegranate seeds - 1 teaspoon
Ghee - 5 tablespoons
Oil - for cooking

Method
Take 2 cups of wheat flour in a big bowl and add 1 cup cooked dry vegetable, finely chopped onion, mint leaves, roasted coriander seeds, dried pomegranate seeds and knead into soft dough with enough water. Apply 1/2 table spoon of ghee and keep aside.

Devide the dough into equal portion and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.