For The chapathi dough:
For the Stuffing :
To prepare Dough :
  1. In a wide mixing bowl take wheat flour, salt and ghee. Mix it with your fingers ,then add little by little water, gather to form a soft pliable dough.Knead it well.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest covered for at least 30mins.
To prepare stuffing : 
  1. Finely chop or grate onion .
  2. Heat oil in a pan and add jeera. Once they splutter add the chopped onion and green chilli.Saute for 3-5 mins till the raw smell leaves and moisture evaporates. No need to cook onion completely.You can add little salt to fasten the process.
  3. Later add all the spice powder ie,salt,red chilli powder,turmeric,dhania jeera powder,garam masala and aamchoor powder. Mix well. Saute for 1 min.
  4. Finally add some chopped coriander leaves ,mix and the onion stuffing is ready . Allow to cool.
To prepare Parathas:
  1. Make equal sized balls out of the dough.
  2. To dust use maida /wheat flour and roll them to thick small circles.Thick at center, thin at edges.Kee p 1-2tbsp of stuffing in the center, seal it up nicely  by pulling all the edges to the center as shown in the pic.Repeat the same with all the dough and stuffing.
  3. With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
  4. Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter.cook till both the sides has golden spots
  5. Soft,delicious,hot Onion  parathas are ready to serve.Enjoy them hot with pickle and / plain curd / raita …
Recipe Notes
  1. You can make this parathas without cooking the onions too. Just mix the chopped onion, green chilli,dhania jeera powder,haldi,chilli powder, garam masala,aamchoor powder,salt and coriander leaves together and take a tablespoon of mixture inside the rolled disc of paratha and spread and cook them. This is the authentic way.
  2. It is important that always the stuffing for parathas should be dry. Also the stuffing has to come to room temperature before filling. Else liquid will ooze out while rolling
  3. Keeping the inner stuffing ball little smaller helps in easier rolling.
  4. While rolling for the first time don’t give more pressure in the center as the filling is going to be placed in the center.Roll very gently and dust the flour as reqd.Centre be little thick and edges little thin.
  5. If you are a beginner, start preparing parathas with little quantity of filling and gradually increase the stuffing.
  6. If you are not too confident managing with the stuffed version , just mixing the stuffing with wheat flour while preparing the dough and roll it as you do for roti /chapathi.
  7. Below is a comparatively easier method for beginners, to make mess free parathas.

make small equal sized balls from dough. Roll out small round rotis from it.

Keep 2 teaspoons of stuffing in the center .Place another similar size of roti over it. Press the edges properly. ( like a sandwich )

slightly roll the rolling pin over the paratha and make it to the desired size and thickness.