Onion Paratta

Ingredients:

For Dough:

Wheat flour	1 cup
Maida	½ cup
Salt	½ tsp
Oil	1 tbsp
Water for kneading

For Stuffing:

Onion	3 big
Green chilli	2 small
Ginger garlic paste	1 tsp
Turmeric	¼ tbsp
Red chilli powder	½ tsp
Dhania (coriander) powder	1 tsp

  (or mix 1 part of red chilli powder with 1½ part of dhania powder, use 1 tsp from this)

Saunf powder (fennel)	½ tsp
Garam masala (ready made)	¼ tsp
Kasoori methi	1 tsp
Coriander leaves
Salt	½ tsp (or to taste)
Wheat flour	2 tbsp
Oil	2 tbsp

Method:

1. In a bowl take wheat flour, maida, salt and oil. Mix well. Add water little by little to make soft , pliable dough, coat with oil and keep aside covered.
2. Now prepare for the stuffing. Chop the onions into thin slices. Cut green chillies into small slices. Chop coriander leaves.
3. Now place a kadai, pour oil and heat. Add sliced onions and green chillies. Fry till golden brown. Now lower the flame and add ginger garlic paste and fry a while. Now add turmeric, red chilli powder, dhania powder, saunf powder, garam masala, coriander leaves and salt and mix well. Crush kasoori methi with your palm, add them and mix well. Switch off the flame. Let it cool.
4. After the stuffing cools down, add 2 tbsp of wheat flour and mix well. This will absorb the moisture.
5. Take tennis ball size of dough and divide into two portions. Make two thin rotis, spread the stuffing in one roti, cover with another roti and seal the edges.
6. Heat a pan or tawa. Place prepared chappatti and fry both sides using oil. When it is cooked well and golden brown in both sides, remove the paratta and serve hot.

Tip: Cook in low flame in the beginning. When it turns to pale colour, raise the flame, apply oil well and fry till golden brown and crisp.