Prepare the filling: In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds and let them crackle. Add 1 finely chopped onion and sauté until translucent. Add 1 teaspoon of ginger-garlic paste and cook for 2 minutes. Add 1 chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook until the tomatoes are soft. Add 1 cup of mixed boiled vegetables (such as potatoes, peas, and carrots) and cook for 5 minutes. Add 1/2 teaspoon of garam masala and mix well. Set aside to cool.

Prepare the parathas: In a bowl, mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes. Divide the dough into equal-sized balls. Roll out each ball into a thin circle, spread some oil on the surface, and fold it into a square. Roll out the square again and cook on a hot tawa (griddle) until golden brown on both sides. Keep the cooked parathas aside.

Assemble the masala rolls: Place a paratha on a clean surface, spread 2 tablespoons of the vegetable filling in the center, and roll it up tightly. Secure the roll with a toothpick or wrap it in aluminum foil to hold its shape.

Serve the masala rolls with mint chutney or tomato ketchup.