Prepare the tomato and onion filling by finely chopping tomatoes and onions.

In a bowl, mix the chopped tomatoes, onions, coriander, red chili powder, cumin powder, and salt.

Ensure to drain excess water from the mixture occasionally to prevent the parathas from becoming soggy.

Divide the paratha dough into equal portions.

Roll out each portion into a thin circle (chappati).

Spread some filling onto one rolled chappati, leaving a border.

Moisten the rim of the chappati with water.

Place another rolled chappati over the filling, sealing the edges tightly.

Heat oil in a pan over medium heat.

Carefully place the stuffed paratha on the hot pan.

Shallow fry until golden brown and crisp on both sides, flipping occasionally.

Serve hot with butter or chutney.