Take 200 grams of wheat flour in a bowl, add a pinch of salt and mix well. Gradually add water and knead into a soft dough. Cover and let it rest for 15-20 minutes.
Meanwhile, finely chop 2 cups of spring onions (both green and white parts). Heat 1 tablespoon of oil in a pan, add 1 teaspoon of cumin seeds and let them splutter.
Add the chopped spring onions to the pan, along with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and salt to taste. Sauté on medium heat until the onions are cooked.
Divide the dough into equal portions. Roll out one portion into a small circle, place some spring onion filling in the center, and fold the edges to seal the filling inside. Roll it out again into a larger circle.
Heat a tawa and cook the paratha on medium heat, flipping and applying ghee on both sides until golden brown.
Repeat with the remaining dough and filling. Serve hot with yogurt or pickle.