Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.

Peel and slice onions in thin rounds, you can use a mandolin for this, makes it easier. After the slicing, separate each layer so that it resembles lacha or bunches of thread.

Mix all the filling ingredients along with the sliced onions. A good tip here is to mix salt just before adding the filling to the parantha. In fact, my mum adds salt to each parantha's filling separately since onions start leaving water once you add salt.

Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2-3 tbsp of filling in the middle (more the filling, the better it is, though if you are novice, start with less and increase slowly), cover from all sides and roll the parantha to 1/2 inch thickness.

Repeat for the rest of the paranthas.

Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.

Serve with curd and pickle.