Methi Palak Paratha: Diabetic-Friendly Fenugreek Spinach Flatbread

In a large bowl, combine whole wheat flour, salt, turmeric, red chili powder, cumin seeds, and carom seeds. Mix well.

Add the chopped fenugreek leaves, spinach, green chilies, garlic, and ginger. Mix until the greens are well coated with flour.

Drizzle 2 teaspoons of oil over the mixture and rub it into the flour with your fingertips until it resembles breadcrumbs.

Gradually add water, a little at a time, and knead into a smooth, soft dough. The dough should not be sticky; if it is, add a tablespoon of flour. If dry, add a few drops of water.

Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flavors meld and makes rolling easier.

Divide the dough into 8 equal portions. Roll each portion into a smooth ball.

Lightly flour a rolling board and rolling pin. Flatten a dough ball and roll it into a circle of about 6-7 inches diameter, using gentle pressure and flour to prevent sticking.

Heat a tawa or griddle over medium-high heat. To check if it's hot enough, sprinkle a pinch of flour; it should brown quickly. Wipe off the flour with a kitchen towel.

Place the rolled paratha on the hot tawa. Cook for about 30 seconds, until small bubbles appear.

Flip the paratha and cook the other side for another 30 seconds. You will see some brown spots.

Drizzle a few drops of oil or ghee around the edges and on top. Flip again and press gently with a spatula to ensure even cooking and crispness.

Cook until both sides are golden brown and have a few blisters. Remove from tawa and keep warm in a casserole or wrap in a clean cloth.

Repeat with the remaining dough balls. Serve hot.