1: Prepare the stuffing by mixing chopped onions, Kashmiri red chilli powder, coriander powder, garam masala, green chillies, and coriander.
2: For the dough, mix wheat flour, salt, ajwain, oil, and enough water to make a semi-soft dough.
3: Divide the dough into small balls and roll each ball into a circle.
4: Place a portion of the stuffing in the center, fold the dough around it, and roll it out gently.
5: Cook the rolled parantha on a hot pan until golden brown on both sides.
