The simple parathas are best tasted when cooked in ghee, they get the right flavor and taste as well. Quick to make, as makes a good substitute for Naans or Tandoori Rotis, and can be served with any gravy or dry dish or eaten plain with some pickle or honey.

Makes: 10 Paratha
Cooking Time: 2 min/paratha
Preparation Time: 5-10 min kneading of dough and 15 minutes standing time for dough

Ingredients for Paratha:
1. 1 cup whole wheat flour
2. salt according to your taste
3. Oil for cooking
4. Coriander leaves finely chopped - 2 tbsp
5. Green Chilies (finely chopped) - 1 tsp
6. Red Chili powder, Dhaniya powder and Garam masala - to test
7. small finely chopped Onion - 1

Method:
Add flour, finely chopped coriander leaves, green chillies, onion, small amount of red chilli powder dhaniya powder, garam masala and salt in a large bowl, adding little water at a time to make soft, pliable dough.

Knead dough until it is smooth, firm and elastic. Add 1 teaspoon oil to coat the dough and knead little more.

Set aside covered for 15 minutes. Make lemon sized balls and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Put ¼ teaspoon oil and spread it on the rolled dough. We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape.

Now toss it in some flour and roll out the triangle to make a bigger triangle.
Put the rolled parathas on the hot griddle/skillet. Cook for about ½ a minute or as you see little bubbles coming up , flip over and add 1 teaspoon of ghee in and around the paratha.

Lightly press the parathas while on the skillet so the dough gets cooked
Flip and cook the other side for about ½ a minute. Cook until light golden spots appear on the parathas and lightly crisp.

Now yummy-crispy paratha's are ready to serve with curd, pickle or butter.