Ingredients: 2 cups chopped, boiled fenugreek leaves (methi leaves) 1 tsp. red chilli powder 1 tsp. cumin powder 1 tsp. sesame seeds 1/2 tsp. cumin seeds 1/2 tsp. turmeric powder 2-3 cups wheat flour (plus more for dusting) 1-2 tbsp. oil (plus extra for brushing) Salt to taste Water to mix the dough Method: Mix all of the ingredients together in a large bowl to firm a smooth, soft dough. Add enough water to make a stiff dough. Cover and set aside for 1-2 hours. Divide the dough into small balls. Dust each ball with flour, then roll them out into circles. Heat the griddle over a medium heat. Place one paratha in the hot griddle, cook for few seconds. Turn the paratha over and brush with oil. Cook for few minutes, turn paratha over again, and brush with oil and fry a few more minutes or until it is crisp and brown on both sides. Place the paratha in a tight-fitting container or wrap in aluminum foil. Fry the remaining parathas in the same way. Serve warm with Curry/Chutney.