Methi Paratha

In a large mixing bowl, combine the whole wheat flour, finely chopped fenugreek leaves, cumin seeds, carom seeds, red chilli powder, turmeric powder, garam masala, grated ginger, chopped green chilli, and salt. Mix thoroughly so the spices and fenugreek leaves are evenly distributed throughout the flour.

Add the beaten yogurt and 1 tablespoon of ghee to the flour mixture. Using your fingertips, rub the fats into the flour until it resembles coarse breadcrumbs.

Gradually pour in the lukewarm water, a little at a time, and knead continuously to form a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for 15 minutes to allow the gluten to relax.

Divide the rested dough into equal-sized lemon-sized balls. Roll each ball between your palms until smooth and flatten slightly.

Dust a dough ball with dry whole wheat flour and roll it out on a rolling board using a rolling pin into a neat, even circle of about 6 to 7 inches in diameter.

Heat a tawa or heavy-bottomed skillet over medium-high heat. Place the rolled paratha onto the hot dry tawa.

Cook for about 30 seconds until small bubbles start to appear on the surface. Flip the paratha over.

Apply a teaspoon of ghee over the surface using a spatula. Flip again and press gently around the edges with the spatula, cooking until golden brown spots appear on both sides and the texture becomes wonderfully crisp.

Remove from the tawa and repeat the process for the remaining dough balls. Serve hot with fresh yogurt, pickle, or butter.