Spring onion paratha with mint chutney

So the hot summer with long sunny days are around the corner. In Texas summers are every much like the ones we have in North India, except for the fact that they are very dry with very little humidity. Its the time of the year when we like to stay indoors during the day and come out only when the sun has bid a goodbye. We love to devour cool drinks and light lunch and dinners. The mint and coriander chutneys, raw mangoes and lassi make their way to kitchen.
So one fine evening we decided to have a nice light dinner packed with nutrition. We opted  for Spring onion paratha, pudina chutney and sprout bean salad.
For Spring onion paratha: a cup of finely chopped spring onion greens, a little chopped coriander , a little chopped spinach (if you desire), a teaspoon of ajwain , a pinch of salt, very finely chopped green chillies and ginger and wheat flour. With all the ingredients make a dough adding little water in parts. Now make roti balls of the dough. Roll them into rotis on a polythene sheet as the dough is quite sticky. Roast the paratha on a skillet. Drop a few drops of oil in the end to fry the paratha or you may simply add butter over the roasted paratha. Serve hot with Chutney.
For the pudina chutney: a bunch of pudina , a bunch of coriander, 3 -4 green chillies, lemon juice, salt to taste and a pinch of sugar, 2-3 cloves of garlic, a slice of ginger. Grind all these in a mixture. You may replace the lemon juice with tomato. Serve with Paratha... Enjoy the cool refreshing meal.