2 Cup ata (whole wheat flour)
1 Table spoon hara dhania (coriander) finely chopped
1/2 tea spoon lal mirch
1/2 tea spoon dhania powder
Salt to taste
Add pinch of salt and 1 table spoon oil to aata and mix well.
Knead a soft dough adding little water at a time and keep it aside.
Finely cut the onions .
Add salt, mirch, dhania powder and hara dhania and mix lightly.
Divide the dough into six parts and make balls.
Make a cup/bowl shape and fill the stuffing.
Seal it properly and lightly roll out paratha.
Cook it on both sides on tawa.
Smear oil on both sides and cook on low flame to get crisp paratha.
Serve hot with green chutney, nimbu ka achar or ketchup.