If you ask me,Spring onion Chapathi is neither a normal roti nor a Paratha in terms of texture. Why do I say so, because the Spring onion is incorporated in the dough itself unlike stuffing like an actual Paratha (i have read such recipes too in Internet), but this is more of simplified version of Paratha.
Having said that,let's move on to the recipe.
Type: Breakfast/ lunch / dinner
Serving : makes around 12 medium sized Rotis
Whole wheat flour - 2 cups
Ajwain seeds- 1 tsp
Salt as per taste
Red chilly powder- 1 tsp ( add less or more as per your spice level preferences)
Turmeric powder- 1/4 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Garam Masala- 1/4 tsp
Finely chopped spring onion- 1 cup atleast or more if you like the cruchy taste of it
First finely chop the spring onions including the white portion.
In a bowl, take all the ingredients mentioned above and add finely chopped sping onions and mix everything really well for 2 minutes, this will help to release water from the onions.
Add little by little water and start kneading to make the dough like a regular chapathi dough. REMEMBER, not to add alot of water at a time, as Spring onions tend to leave little more water later too.
Add 1 tsp of ghee on top of the dough and Rest the dough for 15 minutes atleast, for the flavours to get well incorporated.
Using little dry flour(wheat/ all purpose), make slightly thick Roti's than the regular ones.
Cook on both the sides on a pre heated tawa by smearing some oil or ghee.
Serve it with any of your favourite accomplishment .
This can be served with plain curd and pickle too.
Personally I feel, this taste awesome when you add more spring onions to the dough.
Making the rotis slightly thicker will help in retaining softness of the roti even if you make it in advance.
If you don't like any of the Masala powder mentioned above, feel free to skip or replace with some of your favourite masala.
Additionally, you can even Include amchoor powder, black salt, ginger garlic paste, etc..