Ingredients 1 and 1/2 cups wheat flour
1/2 cup chickpea flour
3/4 cup plain yoghurt
2 tablespoons ginger and garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 and 1/2 teaspoon cumin powder
Salt to taste
Around 2 fistfuls fenugreek leaves (If you do not have fresh leaves use 1 fistful of the dried variety also called kasuri methi)
3/4 cup chopped coriander leaves
Oil for brushing
Method To make the dough
Mx the two flours and add some salt. Mix well.
To the yoghurt add salt, ginger-garlic and the dry spices. Add the fenugreek and coriander.
Now add the seasoned yoghurt to the dry flour and knead well with your fingers. Add warm water, little by little, to form a soft dough. Brush some oil and keep aside for 10 minutes.
Knead everything together
Make a soft dough, gives way on finger pressure
Making the paratha
Make balls of same size.
Use a flat surface and rolling pin to roll a thin roti. Try making it as thin as possible. Use some dry flour while dusting so make rolling easier.
Roll it as thin as possible
While you are rolling the roti, keep a skillet for heating. Brush some oil and lay the thin roti. When small spots start appearing, brush some oil and flip. Press around the periphery.
Once it is browned on both sides, remove from heat.
Relish it with yoghurt or pickle or just as it is. Once slightly cooled store in an air-tight casserole. It stays fresh for almost 3 days.