Wash and prep the coriander leaves.
Take it in a mixer jar along with green chilies and grind to a smooth paste by adding required water.
In a wide bowl, take the flour along with salt, ajwain, ghee and add the coriander paste.
Mix well together and slowly add the water to knead to a soft pliable dough.
Cover and let it rest for 15 minutes.
When ready to make the laccha paratha, knead the dough again and divide into equal balls.
Use flour or oil to dust or grease the balls before rolling into a 6 to 7 inch disc.
Once you roll out to a big disc, apply ghee as required all over the top and dust a little flour.
Now starting from bottom, start pleating into thin strips and make a long rope.
Circle the whole rope as a ball, press down handful of kalonji seeds on top and dust well again.
Roll out to a 5 to 6 inch discs and continue with all the balls.
Heat a tawa and grease with ghee.
Cook the paratha on both sides by applying ghee on both sides.
Serve hot with side dish.