Combine 2 cups of wheat flour in a mixing bowl with 1 teaspoon turmeric powder, 1 teaspoon salt, and 1 teaspoon oil, and mix well.
2
Gradually add water and knead for about 10 minutes until you form a smooth, soft dough similar to regular chapati dough, kneading with good pressure.
3
Cover the dough and let it rest for about 10 minutes.
4
In a bowl, cut 4 large onions into long strips and add 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon coriander leaves, 0.25 teaspoon turmeric powder, 1 teaspoon chaat masala, 1 teaspoon garam masala, and 4 tablespoons of semolina. Mix everything thoroughly and adjust seasoning to taste.
5
Take a portion of dough enough to make about 2 parathas and gently knead it on a floured cloth to prevent sticking.
6
Roll out the dough and spread the onion mixture thickly and evenly over the top.
7
Draw a line from the middle and cut it in half to create two portions.
8
Roll each portion tightly, following the direction of the onions, ensuring no gaps are left. Gently press down any lifted edges.
9
Gently press the rolled paratha and let it rest for a moment, then cover it with a damp cloth.
10
Heat a tawa (griddle) and lightly apply oil or ghee to it.
11
Once the tawa is hot, add the paratha and apply a little oil to both sides, cooking on medium flame until fully cooked and lightly golden on both sides.
12
Repeat the cooking process with remaining dough portions. Serve with tomato ketchup or other sauce of your choice if desired.
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