1. Prepare the Dough:

   • In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, carom seeds, cumin seeds, and salt.
   • Add oil or ghee and mix well. Gradually add water and knead into a soft, pliable dough.
   • Cover the dough with a damp cloth and let it rest for 20 minutes.

2. Roll the Parathas:

   • Divide the dough into equal portions and roll each portion into a ball.
   • Flatten a ball and roll it out into a medium-sized circle (around 6-7 inches in diameter) using a rolling pin. Use dry flour to prevent sticking.

3. Cook the Parathas:

   • Heat a tawa or flat skillet over medium heat.
   • Place the rolled-out paratha on the hot tawa and cook for about 30 seconds or until bubbles appear. Flip it over.
   • Apply ghee or oil on the cooked side and flip again. Apply ghee on the other side and press lightly with a spatula for even cooking.
   • Cook until both sides are golden brown and crisp. Remove from the tawa.

4. Repeat:

   • Repeat the process for the remaining dough balls.

Serving Suggestions

Serve hot Fenugreek Parathas with plain yogurt, mango pickle, or a side of curry. They also taste delicious with a dollop of butter or chutney.

Pro Tips

• • Add a tablespoon of yogurt to the dough for extra softness and flavor.
  • If fresh fenugreek leaves are unavailable, use dried fenugreek leaves (kasuri methi) as a substitute.
  • For added nutrition, you can mix finely chopped spinach or grated radish into the dough.