Assemble all ingredients together to avoid last minute rush.

Wash and very finely chop onions green chillies and fresh coriander leaves or cilantro leaves.

For dough, mix whole wheat flour and ghee or oil in a mixing bowl.

Pour less water first.

Start kneading. Add more water if required and knead flour to a smooth and soft dough.

Keep it for rest about 15 – 20 minutes.

Meanwhile let’s prepare dal stuffing by adding coriander powder, red chilli powder, very finely chopped onions and green chillies in a Mixing Bowl (salt & amchur powder will add later otherwise salt mixed with onions, will release water and we won’t be able to roll parathas). Mix everything very well.

Now, pinch a ball from the dough, dust it with dry flour and start rolling it with the help of a Rolling Pin and Rolling Board.

Roll the ball to a circle of about 5 inches in diameter.

Place 2 tbsp onion stuffing in the center and now sprinkle salt and amchur powder from top and seal all the edges to make a flat ball again.

Sprinkle dry flour again on paratha and start rolling the stuffed paratha to a circle of about 6 to 7 inches in diameter.

Now, heat a Tawa on high flame and place the rolled paratha on it. Make sure, Tawa should be hot enough before placing the rolled paratha.

Flip when one side is half cooked.

Apply ghee or oil on this side with a spoon. Flip again when the second side is half cooked.

Now, apply oil or ghee on the flipped side and flip again with the help of a Spatula.

Press the edges with a Spatula so that edges will cook completely and becomes crispy.

Cook paratha till it becomes light brown or cooked completely. You may need to flip once or twice again.

Now, prepare all parathas the same way.

Serve Onion Paratha hot with yogurt or pickle. Optionally, you can spread some yellow butter or homemade white butter over the paratha while serving.