Ingredients

• For the dough

• 2 cups chapatti flour (300 gm. approximately)

• 1/2 tsp. turmeric or haldi powder

• 1/2 tsp. carom or ajwain seeds

• 1 cup fresh fenugreek leaves or 2 tbsp. dry leaves (kasoori methi). Fresh leaves are better.

• 1 green chilli, finely chopped

• 1 tbsp. chopped coriander leaves (I have used frozen coriander leaves in these pictures. Omit if you don't have them)

• 1/2 tsp. salt

• 1 tbsp. oil

• Luke warm water to make dough

• For cooking

• 2-3 tbsp. flour for dusting during rolling out

• Oil or ghee for pan frying

Instructions

1. Place flour and all the ingredients in a bowl, except water. Add water little by little and prepare a soft dough. Experienced cook prefer soft…ish dough, which is a little more difficult to roll out, but makes softer Parathas. Keep aside for 10 minutes or so and then knead again to make it smooth. Do not over knead.

2. Heat tava or griddle.

3. Place dusting flour in a plate.

4. Make 8 balls from the dough.

5. Dip/dust one ball at a time ball into dry flour, covering all sides. Roll out into a 5 cm circle.

6. Spread a thin film of oil in its centre. Then pull the edges together to make a ball again.

7. Now roll it from centre out, with a flicking movement of the wrists, so that the edges are thinner than the centre. This helps it to blow up during cooking. You will need to dip/dust it in dry flour, on both sides, a couple of time during this process.

8. Cooking:

9. Heat a griddle and brush a little oil on it. Put the rolled out paratha on the griddle.

10. Turn it over when it becomes slightly translucent or you can see a few blisters on the surface.

11. Cook the other side same way.

12. Now coat it with a thin layer of oil using a ladle. Press it gently to make it balloon up. Continue turning and frying it until it looks golden brown and crisp.

13. Serve hot, with curries, pickle and yoghurt.

Notes

• You can use onion greens or chives or rocket salad leaves in place of methi leaves.