Step 1: Prepare the Chilli Pickle

Wash and chop the green and red chillies into small pieces. In a bowl, combine the chopped chillies, split mustard & coriander seeds, salt, sugar, turmeric powder, and oil. Toss everything together to mix well. Squeeze the juice of one lemon over the mixture and toss again. Set the instant chilli pickle aside.

Step 2: Prepare the Dough for Paratha

In a large bowl, combine whole wheat flour, finely chopped fenugreek leaves, salt, and oil. Mix the ingredients well with your hands. Gradually add water and knead to form a soft, pliable dough. Apply a little oil on the surface, knead again for a minute, and let it rest.

Step 3: Prepare the Fenugreek & Besan Kadhi

In a bowl, mix gram flour (besan), salt, and turmeric powder. Gradually add water while whisking continuously to create a smooth, lump-free batter. Heat oil in a pot over a fire. Once hot, add mustard seeds and let them splutter. Add curry leaves and chopped green chillies, and sauté for a few seconds. Add a pinch of turmeric powder, followed by the chopped fenugreek leaves. Sauté for about a minute until the leaves wilt. Pour the gram flour batter into the pot, stirring continuously to prevent lumps. Bring to a boil and cook for 5-7 minutes, stirring occasionally, until the kadhi thickens.

Step 4: Shape and Cook the Parathas

Divide the dough into equal-sized balls. Take one ball, flatten it, and roll it into a flat disc. Apply oil and sprinkle some dry flour over the surface. Fold the disc multiple times to create layers, then form it back into a ball. Flatten it again and roll it out into a paratha. Place the paratha on a hot tava (flat pan). Cook for about a minute, then flip. Apply oil on the cooked side, flip again, and apply oil on the other side. Cook, pressing gently with a spatula, until both sides are golden brown and cooked through. Remove from the pan and cut into quarters.

Step 5: Prepare the Roasted Cumin Yogurt

On a hot tava, dry roast cumin seeds for about 30-40 seconds until they become aromatic and slightly darker. Transfer the roasted seeds to a mortar. Add a pinch of salt and grind them into a coarse powder using a pestle. Sprinkle the freshly ground cumin powder over a bowl of yogurt and mix gently.

Step 6: Assemble and Serve

Arrange the cut paratha pieces on a serving plate. Serve alongside the hot Fenugreek & Besan Kadhi, the instant Chilli Pickle, and the Roasted Cumin Yogurt for a complete meal.

• Using fresh, tender fenugreek leaves will result in a less bitter and more flavorful dish.

• Knead the paratha dough well and let it rest for a soft texture.

• Roasting the cumin seeds before grinding enhances their aroma and flavor for the yogurt.

• Add finely chopped onions to the paratha dough for extra flavor.

• A pinch of asafoetida (hing) can be added to the tempering for the kadhi.