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

Method:

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

Recipe courtesy of Anita Raheja