In a mixing bowl, combine the wholemeal flour and a pinch of salt.
Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
Heat the vegetable oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until translucent.
Add the chopped green chilli, coriander powder, turmeric powder, red chilli powder, and salt. Cook for another 2-3 minutes until the onions are soft and aromatic.
Stir in the fresh coriander leaves and remove from heat. Allow the filling to cool completely.
Divide the rested dough into equal portions and roll each portion into a small ball.
Flatten a dough ball and roll it out into a small circle on a floured surface.
Place a spoonful of the prepared onion filling in the centre of the circle.
Bring the edges of the dough together and seal the filling inside. Flatten the stuffed dough ball gently.
Roll out the stuffed dough ball into a thin paratha.
Heat a skillet or tawa over medium-high heat.
Place the rolled paratha onto the hot skillet and cook until bubbles appear on the surface.
Flip the paratha and drizzle some vegetable oil around the edges. Cook until both sides are golden brown and crispy.
Repeat the process with the remaining dough and filling.
Serve the hot Onion Parathas with yogurt, pickle, or any desired accompaniments.
