Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour and gram flour. Add the finely chopped onions, coriander powder, roasted cumin seeds, carom seeds, green chilli, red chilli powder, turmeric, salt, and fresh coriander.

Add the Ghee: Add 3 tablespoons of ghee to your dry mix. Using your hands, rub the ghee thoroughly into the flour until the mixture binds together slightly when pressed.

Knead a Tight Dough: Slowly add water a little bit at a time, and knead the mixture into a stiff, tight dough.

Rest the Dough: Apply a light layer of ghee over the dough, cover it, and let it rest for 5 minutes.

Divide and Roll: Divide the dough into smaller portions (this recipe yields about 3 large parathas). Dust a dough ball with dry wheat flour and roll it out flat, just like a standard chapati.

Create Crispy Cuts: Using a knife, make shallow, diagonal criss-cross cuts on the top of the rolled paratha. Be very careful to only cut the top surface; do not cut all the way through the dough!

Heat the Pan: Heat a flat pan (tawa) on a medium flame and spread a little ghee or butter on it.

Cook the Paratha: Place your rolled paratha on the pan and let it cook slowly on a medium flame. After about a minute, flip it over.

Add Ghee to the Cuts: Let both sides roast well until they are crisp before applying extra ghee. Spread ghee or butter over the top side with the cuts so that it melts and seeps deep inside.

Serve Hot: Flip it one last time, press the edges gently to cook evenly, and remove from the pan once it is golden brown and crispy.