In a plate add nachni flour (ragi flour), (ginger, garlic, cumin, and carom seeds, green chillies) paste, medium-sized grated onion, small-sized grated cucumber, coriander leaves, curry leaves, asafoetida powder (hing), salt to taste and turmeric powder, then mix well without adding water.

Take a portion of the dough and flatten it on a cotton cloth or with a rolling pin, using wheat flour.

Heat an iron tawa and spread some oil on it.

Place the flattened paratha on the tawa and cook until golden brown and crisp on both sides.

Serve the paratha with yogurt or chutney.

Additional Tips: You can also add grated raw or boiled potato to the dough. Adding a spoonful of yogurt or 2 spoons of buttermilk can enhance the taste.