Combine all the dry ingredients in the flour. Add movan and mix well.

Now add the spring onions and the coriendar leaves. Combine well and knead semi soft dough like for parathas using water. Rest it for about 15 min if possible.

Roll parathas that are a little thicker than rotlis using minimal amount of wheat flour dusting. Fry them with much oil on hot tawa. Try to keep the flame high most of the time, unless it gets too hot. Cooking parathas on slow heat will make them hard.

Place parathas on the top of each other after cooking so they remainnsoft as they cool down.

Enjoy them with tea, achar as and/or pickled chillies.

Tip: be mindful that the spring onions release moisture when rested. Hence do not rest the dough for more than 10 min and keep the dough a little stiff so it gets the perfect softness from resting.
Thin parathas taste nicer, but do not make them as thin as rotli.