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.