Mix semolina, yogurt, and water together in a bowl.

Let the mixture sit covered for ten minutes.

Heat oil in a pan.

Add onions, garlic, green chili, ginger, carrots, bell peppers, corn, salt, and black pepper.

Sauté the vegetables for 2-3 minutes.

Add pizza sauce, tomato ketchup, oregano, and chili flakes, and mix well.

Let the mixture cool down.

Once cooled, add grated cheese and mix well.

Blend the rested batter with a pinch of salt in a mixer jar until smooth.

Heat a non-stick pan and pour a ladle of batter to form a thin sheet.

Cook until the top layer dries out, then flip and cook on the other side.

Take each cooked sheet, place the stuffing on top, and spread it evenly.

Apply the semolina mixture on the edges of the sheet and fold to seal the paratha.