1
In a bowl, combine whole wheat flour, carom seeds, salt, and a little oil, mixing well so the oil and spices coat the flour evenly.
2
Gradually add warm water and knead into a smooth, soft dough. Warm water helps make the dough softer and results in flakier layers.
3
Rub a little oil on the dough's surface, cover it, and let it rest for about 30 minutes so it becomes easier to roll.
4
While the dough rests, finely chop the spring onions and set aside.
5
After resting, knead the dough briefly again, then divide into small balls and shape them smooth.
6
Dust with flour and gently roll each ball into as thin a round as possible, since the thinness determines how flaky the layers will be.
7
Brush ghee evenly over the rolled-out dough to add richness and help create crispy, flaky layers.
8
Sprinkle the chopped spring onions evenly on top, then add a dash of chaat masala for a tangy flavor.
9
Fold the dough accordion-style (zig-zag), keeping the spring onions tucked inside as you fold.
10
Roll the folded strip into a tight spiral and tuck the end underneath to secure it.
11
Dust with flour again and gently roll the spiral into a slightly thick round, so the layers can open up nicely during cooking.
12
Place the paratha on a hot griddle (tawa) and flip once the bottom is half cooked.
13
Brush a little oil on both sides and cook until golden and crispy.
14
For the chutney, pulse green chilies and garlic in a chopper into a coarse texture (not a paste) to keep some bite and control the spiciness.
15
Heat oil in a pan and temper mustard seeds, cumin seeds, fennel seeds, nigella seeds, and asafoetida until they crackle and release aroma.
16
Add the chopped chili-garlic mixture and sauté until fragrant, without browning, to keep a slight crunch in the chilies.
17
Add turmeric, red chili powder, coriander powder, and salt, and cook until the spices become aromatic.
18
Pour in the whisked yogurt, stirring well to avoid lumps and keep the texture smooth.
19
Mix everything together to form a tangy, creamy instant chili-yogurt chutney.
20
Serve the hot, crispy spring onion lachha paratha together with the chili-yogurt chutney.
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