3/4th cup Whole wheat Flour
4 tbsp Gram Flour (Besan)
1/4th tsp Turmeric Powder
1 tsp Red chili powder
Salt to taste
2 tsp oil + oil for cooking Parathas
1/8th tsp cumin seeds
1/8th tsp carom seeds
1/8th tsp fennel seeds
2 tsp Kasoori Methi (Optional)
In a bowl, add whole wheat flour, salt and water to knead a soft dough. After 10 minutes, divide it into five balls.
In a small bowl, add Besan, turmeric powder, red chili powder, salt, 2 tsp oil, cumin seeds, carom seeds, fennel seeds and kasoori methi and mix well.
Roll the dough ball and flatten it to the size of CD. Put a drop of oil and spread , then take 1/5th of the stuffing and spread evenly. Start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards. Roll the cylinder in a circle and join the edges. Dust the platform with flour and roll it as thin as possible.
Heat tawa and cook both the sides of paratha at medium low flame. Add little oil with brush on both the sides and keep cooking till paratha becomes golden brown.