For the dough

 - 2 cups wheat flour / atta- ¼ tsp salt- 1 tsp oil- 1 cup water (or as required)

For the stuffing:

- 1 tsp oil- 1 cup onions, finely chopped- ½ tsp ginger-garlic paste- ½ tsp kashmiri red chilli powder / lal mirch powder- 2 tbsp coriander leaves, finely chopped

- ½ tsp turmeric / haldi- ¼ tsp cumin powder / jeera powder- Salt to taste- ½ tsp aamchur / dry mango powder- ¼ tsp garam masala- Few seeds / ¼ tsp ajwain / caraway

Instructions: 

Prepare the wheat dough and rest for 20 minutes. Meanwhile, prepare the stuffing by heating a pan with oil, adding chopped onions, ginger-garlic paste, and spices.

Cook onions until translucent. Pinch dough, roll, flatten, and place 2 tbsp of prepared onion stuffing in the center.

Take the edge and start pleating, bringing it to the center. Sprinkle some flour and roll to the size of a chapati.

Cook paratha on a hot tawa, brushing with oil/ghee, and press slightly. Flip and cook other side until golden brown. Serve hot with desired sauce, raita, or pickle.