Add the flour, salt and a tsp or two of oil in a wide opened bowl.
Add with one cup of water and bring together the flour to make a dough.
Add more water (in quarter cupful) as required.
Knead the dough to the chapatti dough consistency and keep aside for 20 minutes.
For the filling, chop the onion and coriander leaves fine.
Add the chilli powder, salt, chat masala and kasuri methi to it.
Spread out in a piece of tissue paper or old newspaper for half an hour.
Divide the dough into small lemon sized balls. You might get around 6-8 dough balls. Dust them in flour and roll them into 4 inch circles with a rolling pin. Keep a tbsp of filling inside and bring together the edges into the centre so that the filling is enclosed.
Dust will flour again and roll them out again into 7 inch circles.
Heat a pan and cook the parathas on both sides adding half a tsp of ghee on both the sides while cooking. Serve hot with yogurt and pickle or with a simple dal.
Recipe courtesy: My Kitchen Trials
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.