Spiced flatbread (methi paratha)

Ingredients

• 2 tspvegetable oil
• 2cm-piece ginger, finely grated
• 2long green chillies, seeded, finely chopped
• ½ tspcumin seeds
• ¼ tspground turmeric
• ½ cupdried methi (fenugreek leaves) (see Note)
• 2 tbspghee
• mint and tamarind chutney (podina), to serve

Paratha dough

• 160 g(1 cup) wholemeal flour
• 150 g(1 cup) plain flour
• 2 tbspghee

Instructions

Heat oil in a frying pan over low heat and cook ginger, chillies and cumin seeds for 2 minutes or until ginger is soft. Add ¼ tsp salt and turmeric, and stir until combined. Remove from heat, stir in methi and set aside.

To make paratha dough, sift flours together in a large bowl. Make a well in the centre and stir in ghee and 220 ml warm water until mixture forms a smooth dough; add more flour if necessary. Knead in spice mixture, then divide into 8 balls. Roll each ball out on a lightly floured surface to a 20 cm round. Place on an oven tray lined with baking paper and cover loosely with plastic wrap.

Heat a large heavy-based or non-stick frying pan over high heat. Working with one round at a time, cook dough for 2 minutes each side or until starting to brown. Drizzle with 1 tsp ghee and cook for a further 30 seconds or until golden, then flip and repeat on the other side. Repeat with remaining dough rounds. Serve warm.