First mix wheat flour, spring onion, red chilli powder, garam masala powder, turmeric, salt, green chilli, cumin seeds, oil and salt, in a mixing bowl.
Use lukewarm water to sprinkle and knead to a dough.
Divide into 4 equal sized balls. Dust and roll over the counter top.
Spread into slightly thicker than our regular roti.
Cook on hot tawa over medium flame with ghee smeared on both sides, until you see golden spots appearing. Keep pressing the paratha gently with spatula while cooking.
Clean and use the green part alone in the paratha.
Lukewarm water gives best, soft parathas. Do not use hot water.