These flatbreads are best eaten immediately.






Skill level

Average: 3.5 (26 votes)


  • 2 tsp vegetable oil
  • 2 cm-piece ginger, finely grated
  • 2 long green chillies, seeded, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp ground turmeric
  • ½ cup dried methi (fenugreek leaves) (see Note)
  • 2 tbsp ghee
  • mint and tamarind chutney (podina), to serve

Paratha dough

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.


Available from Indian food shops.

As seen in Feast Magazine, Issue 12, pg74.

Photography by Armelle Habib