These turned out super-spicy, so I would advise to adjust the green chillies to your taste and also be recognisant of how hot the green chillies are. The fresh fragrant and tiny ones are the super-spicy ones as opposed to the ones that just look dangerously hot.

Filling for the parantha – everything needs to be chopped finely so they don’t make holes but just delicately seep through the dough, which gives beautifully caramalised onion bits ands.

1 small red onion

2 green chillies (adjust to taste)

5 spring onions (whites only) I had some leftover from another meal

3 tbsp finely chopped coriander leaves I used frozen

2 tbsp kasoori methi (dried fenugreek leaves) optional

Salt, black pepper to taste

1 tbsp coriander powder

1/2 tbsp roasted cumin powder

1 tsp ajwain (carrom seeds)

1/2 tsp red chilli powder (adjust to taste)

1 tsp garam masala

Combine all the ingredients and stuff the paranthas the normal way. I made one large round roti and rolled up the ends once the stuffing was in or you can make with two rotis.