Take the moong daal in a mixture and make a coarse powder. Soaked the coarse moong daal in enough water for 2 hours.

Daal will absorb the water if you have extra water drain it out.

Take ginger, garlic, saunf and khada dhania in mortar pistle and crush them.

Take big bowl and add soaked moong daal, wheat flour, finely chopped onion, crushed ginger garlic paste, til, chilli flakes and salt.

Mix well and knead a stiff dough with little water if needed.

Rest it for 15 min. Again knead the dough with 1 tsp oil to make it smooth.

Divide the dough in equal portion. Roll each portion like thick roti.

Heat the nonstick tawa.when heated place the rolled roti on tawa. Drizzle some oil as needed and roast them from both side.

Enjoy the paratha as is or with pickle.

Shelf life: 1 week without onion.