Ingredients:

• For dough:
• 1.5 cups – whole Wheat flour
• 1 tsp – oil
• 1/2 tsp – salt
• For filling:
• 5-6 stalks – Spring onions with greens, very finely chopped
• 1 tsp – Red Chilli powder
• 1/2 tsp – Cumin seed powder
• 2- 3 pinches – Asafoetida powder
• salt
• Other ingredients:
• oil to shallow fry

Method:

1. Mix oil and salt in flour. Add water, a little at a time, to make a soft pliable dough. Knead till very smooth and elastic, cover and keep aside for 10 mins.
2. Chop fenugreek leaves finely.
3. Sprinkle salt, toss, and keep for 5 mins.
4. Now sprinkle chilli, cumin and asafoetida and mix well.
5. Divide dough into four portions, roll into ball shape.
6. Dust with dry flour, roll into 6 ” wide chapatti.
7. pply some oil on chapatti.
8. Place filling in the centre of the chappati.
9. Press down spreading a little.
10. Pull up edge, bringing it towards centre, hold edge like a pouch, press down firmly.
11. Now dust with a little dry flour, roll into a centimetre thick paratha.
12. Be careful while rolling not to burst open the paratha.
13. Heat griddle, put paratha, allow to cook to a light golden brown on both sides.
14. Drizzle with a little oil on both sides, press to make crisp and golden.
15. Serve hot with tomato ketchup, chutney or raitha.

Recipe courtesy of Saroj Kering