Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the onion, ginger, garlic and green chilies. Saute till light brown.
Add all the dry spices and continue to stir fry for a minute. Add the coriander leaves, give it a stir and switch off the flame. Transfer to a bowl and add the fried onion. Mix well and keep aside to cool.
Paratha - In a mixing bowl, mix together flour, salt to taste and pepper powder. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.
Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the onion stuffing.
Cover with another poori and roll out into a paratha. Make similar parathas in the same manner.
Heat a tbsp. of oil on a tawa / griddle / pan & shallow fry the parathas, one at a time on both sides till golden brown in colour.
Serve along with chutney, yoghurt, pickles or just plain butter.
