Clean, wash and finely chop spring onion. Soak kasoori methi for 10 mins in a cup of water .
Take a wide mixing bowl. Add chopped Spring Onion, Ginger, Green chilli, soaked Kasoori methi and all the dry masala powders: ajwain, dhania powder, Jeera powder, Garam masala, haldi and salt.
Nicely crush and mix with your hands to get maximum flavor.
Add wheat flour and combine. Later add water little by little and mix well to make a soft dough.
Smear little oil and rest for 10-15 mins.
After the resting period is over, knead again and make sure dough is soft yet non-sticky. Divide the dough into equal sized balls .
Take 1 dough ball and roll it into thin discs of required size by dusting dry flour ( Maida / wheat flour ) .
Heat a thick tawa and place the rolled spring onion paratha on the tawa. When tiny bubbles start appearing on the top surface, flip, apply oil/ghee and let it cook for abt 30 sec. Turn it again and apply oil to the other side. Press down the paratha using the spatula, rotate and press again, so that they get roasted uniformly.
Serve Spring Onion Paratha hot with any pickle /raita / even ketchup too.
I have soaked kasoori methi for 5-10 mins and added. This extracts more flavour. For curries, we don’t do this as while boiling flavour comes out,
Spring onion and other spices quanity you can plus or minus .