1. Mix all the dry ingredients in a bowl with wheat flour, salt, and carrom seeds.
2. Add water to make a semi-solid dough.
3. Cover the dough with a damp cloth for 30 minutes. Keep it aside.
4. In a frying pan, on medium flame add oil, when the oil is hot add garlic cloves minced saute till the raw smell goes away.
5. Add onion chopped, saute till the raw smell goes away. Add green chilly chopped and tomato chopped. Mix well and add salt according to taste.
6. Add turmeric powder, coriander powder, cumin powder, and Kashmiri red chilly powder. Mix well and cook for 2 more minutes.
7. Take it out and keep it aside for later use. Now mix coriander leaves into the tomato-onion mixture.
8. Take out some portion from the dough make a ball out of the dough.
9. Dust some whole wheat flour on the broad. Flatten the dough and dust some whole wheat flour.
10. Now with the help of the rolling pin, roll them into a disc roughly 5 inches in diameter.
11. Put 2 tbsp of tomato onion filling in the center of the disc.
12. Take the sides and start pleating the edges. Trim the top of the dough.
13. Flatten them in the broad and dust whole wheat flour.
14. With the help of the rolling pin, roll into a paratha. Don’t worry about the breakouts.
15. In a hot pan, the dust of the flour dust. Add the paratha to the pan gently press all sides with a spatula. When paratha puffs a little bit, flip it to the other side with a spatula.
16. Gently spread ghee or oil if vegan on the paratha.
17. Now flip the other side apply ghee or oil if vegan cook both sides evenly. Take out and make the rest of the parathas in the same manner.
18. Our Tomato Onion paratha is ready to be served.

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