1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

• Gather all the ingredients at one place. I have ground the whole cloves in the mortar-pestle.

  If you are not using food processor, then very finely chop the onions, green chillies, coriander leaves, ginger, garlic.
• Into the food processor put the sharp S-blade. Add these>> whole green chillies, ginger, garlic, peeled onions, coriander leaves.

  Process them until the onions are chopped very finely.

Making the Dough:

• In the food processor, put the dough making blade.

  On the top of the chopped onions, green chillies, coriander leaves, ginger, garlic add these.

  Add all these>> whole wheat flour/chapati aata, salt, turmeric powder, garam masala powder, nigella seeds/kalonji, dry red chilli flakes, ground cloves/lavang powder.
• Without pouring water, first knead everything for 30 secs. For the onions will release water.

  Now, pour water (max ¼ cup) little by little and knead into soft dough. Takes 1min:40secs.

Rolling into roti:

• Take the dough onto the rolling board. If its wet, add little more flour to make it dry enough to be rolled.

  Divine the dough into equal parts. Make each one into a balls.

  Using a rolling pin, roll each ball, over a flat surface into a round shaped roti/tortilla.

  Apply little dry flour in between while rolling if its sticky.

Cooking on Stove Top:

• Put a tawa/pan on stove top over high flame.

  When its hot gently put the rolled roti/paratha on it. Change the flame to medium.
• After 1 min, turn to the other side. Now, brush with oil (½ tablespoon) on each side.

  Let it cook on both sides, until you get brown spots here and there.
• When its cooked on both sides, takes 4 to 5 mins for each thick paratha, take it off onto a separate plate.

  Repeat the same for the other roti/paratha.