Ingredients

• 4 cups - flour
• 3 - medium-sized onions (finely chopped)
• 5 to 6 - green chillies (finely chopped)
• handful of coriander leaves (finely chopped)
• 2 tbsp - ghee (to be added when kneading the flour)
• 5 to 6 tbsp - ghee (for roasting the paratha)
• sufficient water to knead the dough
• salt to taste

How to Make Traditional Onion paratha

• Knead slightly stiff dough with onions, green chillies, coriander leaves, ghee and salt.
• Divide the dough into equal portions.
• Roll out each portion like a thick roti.
• With the help of a knife make criss-cross diagonal lines across the paratha to ensure even cooking.
• Pre-heat the tawa and rub it with a touch of ghee.
• Roast the paratha on medium flame till both the sides are golden in colour, applying ghee (approximately 1 tsp) while turning the sides.
• Serve hot with plain curds or boondi raitha and papad.