In a shallow, wide bowl add the flour, carom seeds, oil, salt and green puree. Mix well with your hands and then add hot water as needed to knead the dough.
Knead the dough for 5 minutes to the point where it comes together and bounces back a bit when you press into it. The dough ball should not be too soft as it will be hard to roll out later.
Cover with a wet napkin and set aside for 30 minutes. Alternately if making later, place in an air tight container and refrigerate.
Saute the onions with a pinch of salt in a tsp of oil till golden and add to the dough once cool.
Once rested knead the dough again for 5 minutes and make balls about 16 equal parts.
Heat a heavy bottom griddle or a cast iron pan or any flat bottom griddle you have on medium high heat.
Start rolling out the dough and sprinkle some flour as you go to avoid sticking on the rolling surface. Make sure the thickness of the paratha is about 1/8 inch.
On the hot pan, place the rolled out dough and cook for 30 seconds and flip to other side and cook for another 30 seconds.
Smear some oil on the cooked side and press down with a spatula to release air and flip. Repeat oiling and cook till you see a crisp surface about a minute. Repeat cooking on the other side.
Make sure to press while cooking to get the golden crisp that makes them so delicious.
Hot off the pan and they are ready to serve!