For the parathas:

Wheat flour - 2 cups

Ghee - 1 tbsp

salt

Enough water to make the dough

Filling:

Coriander leaves, finely chopped &dried on a towel - 2 cups

Jeera powder - 1 tbsp

Coriander powder - 2 tsp

Ajwain - 1 tsp ( coarsely powder )

Amchur powder - 1 tsp

Besan - 1 tbsp

Minced green chillies - 2 tsp

Salt

Ghee or oil for making parathas

For the dough, mix all the ingredients to a soft dough adding water.

Rest for half an hour, covered with as damp cloth.

Mix all ingredients for the filling.

Take a ball of the dough & roll into a 4” diameter chappathi.

Smear a few droops of ghee or oil all over.

Spread some filling well on it.

Now fold from one side, rolling like a mat & coil to a circular small shape.

Lightly flatten by hand & then roll into a paratha with a rolling pin.

Cook on a hot tava, applying oil or ghee on each side, till brown patches appear all over.

Serve with any spicy gravy with vegetables or dhal.