very finely chopped green chillis (can be omitted for kids)
butter paper or thin plastic sheets for freezing the parathas.
water to knead the dough
2 tsps oil
butter for frying the paranthas
Make a not very hard dough of maida (plain flour), atta(wheat flour), salt and very finely chopped spring onions. You may add finely grated green chillis also.
Add 2 tsps oil and set aside for half an hour
Roll each parantha into a circle of 6"diameter and fry in hot tava adding butter on both sides till golden brown.
For freezing them, roll parathas and stack them one on top of other placing a sheet of plastic or butter paper (cut to required size )between two paranthas. You can make a pack of five paranthas and keep them in your freezer. This can be kept frozen for 2 to 3 months.
When needed, just remove as much as needed and reheat on the griddle. Working people will find this very useful.
PS any stuffed paranta can be frozen in a similar way to be used later.butter can be replaced by oil for weight watchers.