Ingredients:

• For Dough:
• 1.5 cup – whole-wheat flour
• 1 tsp – oil
• 1/2 tsp – salt
• For Filling:
• 1 bunch – Fenugreek leaves, picked, cleaned
• 1 tsp – Red Chilli powder
• 1/2 tsp – Cumin seed powder
• 2 to 3 pinches – Asafoetida powder
• Salt to taste
• Oil to shallow fry

Method:

1. Mix oil and salt in flour. Add water, and knead into a soft pliable dough
2. Knead till very smooth and elastic, cover and keep aside for 10 minutes
3. Chop fenugreek leaves finely
4. Sprinkle salt, toss, and keep for 5 minutes
5. Now sprinkle chilli, cumin, asafoetida, mix well.
6. Divide dough into four portions and roll into balls.
7. Dust with dry flour, roll into 6-inch chappatis
8. Apply oil on each chappati
9. Place filling in the centre.
10. Cover the edges and again roll into parathas
11. Heat griddle, and cook parathas to a light golden brown colour on both sides
12. Drizzle with a little oil on both sides, press to make crisp and golden
13. Serve hot with fresh curds or chutney

Recipe courtesy of Saroj Kering