In a mixing bowl, mix wheat flour, spring onion, ginger and green chili paste, cumin seeds, red chili powder, garam masala powder, turmeric, salt, and oil.
Knead to a dough using lukewarm water
Divide into equal-sized balls. Dust and roll it out thinly into equal-sized discs.
Cooking
Heat-cook the parathas on a hot Tawa over medium flame and smear ghee on both sides, until golden spots appear.
Using a spatula, keep pressing the paratha gently.
Serve spring onion parathas with pickle, curd, and pepper mix or just plain white butter.
Notes
Tips:
Prepare them as thin as possible. Thinner the better.
Goes best with basic accompaniments like pickle and curd (with salt and pepper).