Take aata and salt in a wide bowl. Gradually add sufficient water to make a soft dough. Knead well by punching welland make a soft dough. Cover and keep aside.
For Stuffing
Dry roast papad and then crush then finely.
Take chopped onion, green chili and ginger in a bowl. Add salt, black salt, bhuna jeera, chaat masala and papad and mix well.
For Paratha
Now heat a tawa and meanwhile divide the dough in to 5 equal balls.
Now take 1 dough ball, roll in flour and flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
Apply 1 tsp ghee in center and place generous amount of stuffing in center. Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
Shallow fry on heated tawa until golden brown both sides.
Top with some butter and serve with curry, curd or raita.
Recipe Notes
Roll in or dust dry aata while rolling paratha if feels sticky.