Rinse and wash the fenugreek leaves and separate the leaves from stem. Keep this ready.

Heat a pan and dry roast the gram flour till the raw smell ceases and fragrance wafts out. Transfer it to a container.

Keep the pan back on heat and roast the fenugreek leaves till they wilt and shrink. In a wide bowl add wheat flour, coriander powder, red chilly powder, turmeric powder, salt and cumin powder. Give a quick mix and add wilted fenugreek leaves. Mix them too.

Adding water little by little in steps knead a pliable dough which should be neither too thick nor too thin. Keep the dough covered in damp cloth for about 15 minutes. Pinch equal sized balls and roll a ball in to thin circular disc using rolling pin. Dust enough flour while rolling.

Heat a chapati griddle and carefully transfer the rolled paratha. Over medium flame cook it till bubbles appear, then flip it over and cook till you notice some brown spots.

Continue the process with all the dough. Very healthy fenugreek paratha is ready to serve with yogurt, pickle or any side dish.

Roasting fenugreek leaves helps to reduce it's bitterness. So don't skip the step.

You can make the paratha more spicy with some more red chilly powder and garam masala.

The dough conistency is very important, if it is too thick paratha breaks at the edges.

You can carry these parathas as travel food too.