2 handfuls of washed, finely chopped fenugreek (methi)
4 cloves of garlic, chopped finely
1 small green chill, chopped
Half teaspoon cumin seeds
1 tablespoon vegetable oil (not olive oil)
150g natural yoghurt
Oil for light frying
Combine the two flours, garlic, fenugreek, chilli and cumin seeds together. Mix with your fingers. Drizzle in the oil and mix again.
Pour enough yoghurt in to make a firm dough. Season with salt prior to kneading and combine it all.
Divide the dough into portions approximately the same size. Coat them light in with flour. Shape a ball into your palm and flatten somewhat. Roll into flat discs, 10 cm in diameter, flouring the board as per necessary.
Heat a griddle or shallow pan. Put a couple of teaspoons of oil in the pan for cooking the parathas. Cook the discs on the griddle until the surface appears bubbly. Turn over and press the edges down with a clean kitchen towel to ensure even cooking. As soon brown spots appear the paratha is ready to eat. Make sure that the paratha is cooked evenly all over. This can be done by ensuring that the pan is kept at a medium heat, increasing the temperature when the pan cools down.
Remove the paratha, brush with oil and place in foil to keep warm.