Ingredients

• For dough:
• 1.5 cups - whole wheat flour
• 1 tsp - oil
• 1/2 tsp - salt
• For filling:
• 5-6 stalks - spring onions with greens, very finely chopped
• 1 tsp - red chilli powder
• 1/2 tsp - cumin seed powder
• 2- 3 pinches - asafoetida powder
• salt
• Other ingredients:
• oil to shallow fry

How to Make Spring onions Stuffed Parathas

• Mix oil and salt in flour. Add water, a little at a time, to make a soft pliable dough. Knead till very smooth and elastic, cover and keep aside for 10 mins.
• Chop fenugreek leaves finely.
• Sprinkle salt, toss, and keep for 5 mins.
• Now sprinkle chilli, cumin and asafoetida and mix well.
• Divide dough into four portions, roll into ball shape.
• Dust with dry flour, roll into 6 " wide chapatti.
• pply some oil on chapatti.
• Place filling in the centre of the chappati.
• Press down spreading a little.
• Pull up edge, bringing it towards centre, hold edge like a pouch, press down firmly.
• Now dust with a little dry flour, roll into a centimetre thick paratha.
• Be careful while rolling not to burst open the paratha.
• Heat griddle, put paratha, allow to cook to a light golden brown on both sides.
• Drizzle with a little oil on both sides, press to make crisp and golden.
• Serve hot with tomato ketchup, chutney or raitha.