1. Chopping Onions - Cut them sideways, arc shaped and slice thin.

2. Mix pinchful of oregano seeds or chillies into a portion of chopped onions. Massage it in with fingers.

3. Add a teaspoonful of salt and mix with your fingers again into the onions. Let it aside for a few minutes. In the meantime...

4. Roast cumin seeds and mustrad seeds over tava till they start popping.

5. Let the seeds cool a bit and then crush them to a coarse powder with your thumb.

6. Mix the powder into a bowl full of whipped curd. Add half teaspoon of common salt OR black salt. Mix well and set it aside in a refrigerator. And back to...

7. Onions. But first flatten some wheat flour dough with your palm (now on how to make wheat dough? Its same as the one used to make normal chapati.)

8. Paste the onion oregano/red chilly mx on top of the dough. And then this goes inside the tandoor. You stick it to the inside wall of clay tandoor. And when it comes out...

9. ...this is what it looks like. Lace it with a few drops of ghee (optional). Hot Tandoori Onion Paratha.

10. With the curd mix on the side and any pickle that you have at home, Serve...

11. ...And eat.

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