Paratha are a type of flatbread that originated in India. They are made with whole-wheat flour and typically pan fried with ghee (clarified butter) or oil. The stuffing for a paratha can either be mixed into the dough, or placed into a ball of dough which is made into a pocket. In this receipe we are keeping it simple by just mixing the stuffing directly into the dough. For the stuffing we are using a form of spinich called, fenugreek.

• 2 cups whole wheat flour (atta)
• ½ cup water
• 2 tbsp yogurt
• 2 tbsp oil
• ¼ cup chick pea flour
• 3 cloves shredded garlic
• ½ tsp shredded ginger
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp red chilli powder
• 1 bunch or 1 bag of fenugreek spinich (methi) washed, cut and blended
• pinch of sugar

1. Combine all the dry ingredients in a mixing bowl. Try and get rid of any lumps.
2. Add the wet ingredients (water, yogurt, oil) and work the dough until all the liquid is absorbed.
3. Heat a non-stick pan on the stove on medium heat.
4. Make a ball of dough (about half the size of a golf ball) and douse it in some all purpose flour.
5. On a smooth surface, roll the ball of dough to about 8-10 cm in diameter using a rolling pin. Roll with a very light hand and douse the paratha in flour when needed to avoid sticking.
6. Place the paratha on the pan and lightly cook one side. After about 15 seconds flip it over and cook the other side. After another 10-15 seconds flip it over again. Lightly brush this side with oil. Flip it over again and with a spatula, press down on the paratha, allowing it to cook and absorb the oil. Flip over and continue this.
7. Repeat steps 4-6 for the remainder of the dough.

** Note – You need not finish all the dough at once. You can store it in the fridge for a couple days.

Enjoy!