SPRING ONION PARANTHA

INGREDIENTS
spring onion 2 finely chopped, it was roughly 1/2 cup ( as I made for 5 paranthas)
green chilies finely chopped to taste
salt to taste
whole wheat flour as needed, about 1 cup
hing little
ghee for cooking
water to knead

METHOD
finely chop spring onion and chilies, keep in a bowl
add salt, hing, mix well
add flour mix well, then add water little by little to make soft dough
keep the dough aside for 10-15 minutes
roll into thin paranthas, cook on hot tawa adding ghee on both sides once brown spots appear.
cook till brown on both sides, serve hot with dal, raita or pickle or chutney and curd.
Hubby and self had with tomato chutney and curd, as it is quite filling. Sorry camera battery was down, couldn't take the photo.

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