In a bowl add 1 cup of atta and a little salt.

Add water little by little and make a soft dough.

Cover and keep aside.

Let’ make the onion filling.

In a pan add 3 tsp oil, cumin seeds, and finely chopped green chili.

Once the cumin crackles, add 2 tbsp besan | gram flour.

Roast in medium flame for 2 mins.

The addition of besan helps in keeping the filling dry.

Add 1 cup finely chopped onions to the pan.

Sauté for 2 mins.

Now add the red chili powder, chaat masala, salt, and crushed kasoori methi.

Mix well and cook for 2 mins.

Add finely chopped coriander leaves and mix well.

Switch off the flame and cool completely.

Divide dough into 4 equal parts.

Dust one dough ball with flour.

Roll this into a small disc.

Place 2 tbsp of onion filling in the center

Cover it gently and dust with flour.

Gently roll into a paratha.

Dust the extra flour if any on the paratha.

Heat a Tawa and place the rolled paratha on hot Tawa.

Cook on both sides in medium flame.

Smear ghee on both sides.

You can add oil also to cook the parathas, but butter or ghee brings out the best flavor and soft parathas.

Once done take out.