Grind poppy seeds and green chilies with a little water to make a smooth paste.

In a large mixing bowl, combine poppy seed mixture, flour, onions, sesame seeds, coriander leaves, salt, and sugar.

Add water gradually and knead into a smooth dough.

Divide the dough into 10 equal portions.

Dust each portion with flour and roll into a flat circle.

Sprinkle nigella seeds on top and press lightly.

Preheat and grease a skillet on medium heat.

Place the porota on the skillet and cook for a couple of minutes.

Drizzle ghee around the paratha and cook on both sides until browned and lightly crisp.

Remove from heat and repeat with remaining parathas.

Serve with pickle or yogurt.