Wash Spring onion leaves and bulbs twice/thrice. Drain off water completely. Chop finely.

In a large deep bowl take wheat flour, gram flour, salt, crushed cumin, Green chili and garlic paste, oil, salt, amchur powder, Asafoetida.

Add finely chopped spring onion leaves and bulbs. Mix it well.

Add water slowly at a time and knead it into stiff dough. Onion added into dough releases some water making it soft later. Cover and keep aside for 15 minutes.

Divide dough into 8-9 equal parts. Shape them into a smooth ball.

Dust rolling board with some wheat flour. Roll dough ball into a small 3-inch circle. Apply some ghee and sprinkle some wheat flour. Fold it in the center. Fold it again in the center to form a triangle.

Roll it again into a thin roti or circle about (6-7” diameter).

In a nonstick pan or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.

Flip it over and let it cook for few seconds. Apply some ghee.

Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha is cooked well. Press in between with the help of spatula for even cooking.

Once cooked properly transfer it on a plate.

Serve hot with curd, pickle or any subji or curry.