In a large mixing bowl, combine the whole wheat flour, salt, red chilli powder, turmeric powder, cumin seeds, coriander powder, ginger paste, green chilli, yoghurt, fenugreek leaves, and oil.

Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.

Divide the dough into 8 equal portions and roll each into a ball.

Lightly flour a surface and roll each ball into a round paratha about 18 cm in diameter.

Heat a tawa or non-stick pan over medium heat. Place a rolled paratha on the pan and cook for about 30 seconds or until bubbles start to appear.

Flip and apply a little ghee or oil. Cook each side for about 1–2 minutes or until golden brown spots appear. Press gently with a spatula for even cooking.

Repeat for the remaining parathas. Serve hot with yoghurt, pickle, or butter.