Ingredients:

• 250 g whole Wheat flour
• 4 tbsp gram flour
• 1/2 tsp chilli powder
• 1 tsp salt
• 1 tsp fennel seeds, coarsely ground
• 1/2 tsp Cumin seeds
• 2 tbsp vegetable oil
• A pinch of baking soda, optional
• 100 g fresh spinach, finely chopped
• Oil

Method:

1. Mix flours, salt, chilli powder, fennel seeds, cumin, oil and baking soda.
2. Add spinach to this.
3. Knead with water until the dough is stiff but pliable.
4. Roll out into parathas of about 10 cm in diameter.
5. Coat the surface with a little oil and fold the paratha over to make a semi-circle.
6. Spread a little more oil on the top surface and then fold the semi-circle into a half to make a triangle.
7. Enlarge the paratha.
8. Shallow-fry the paratha on a tawa over medium heat with a little oil.
9. Fry until golden brown on both sides.
10. Serve immediately with chutney and raitha.

Recipe courtesy of Varsha