Rajasthani parathas (a flatbread native to the Indian subcontinent) are made with a blend of chickpea and wheat flour, and this version is spiced with curcuma, fenugreek and ajvan seeds. By using a blend of both wheat and chickpea flour and by applying a special ‘rolling technique’, you will end up with tasty flatbreads with a flaky texture, that are a meal on their own (in Rajasthan often served with just a bit of thick yoghurt). I often stuff mine with some extra small cauliflower florets and love to serve them with a tasty Rajasthani curry.

WHAT YOU NEED

• 1 cup plain white flour (plus some extra)

• ½ cup chickpea four (besan)

• 1 ½ tsp salt

• 2 tbsp vegetable oil (plus little extra)

• 1 tsp turmeric (ground curcuma)

• ¼ cup onion, finely chopped

• 1 tsp ajvan seed (available from Indian grocery)

• 1 ½ tbsp dried fenugreek leaf (methi)

• ½ cup of water (extra may be needed)

WHAT YOU DO

• Mix everything well together, except for the water.

• Begin to add water little by little until you feel a workable dough.

• Knead well for several minutes and then let it rest, covered with a moist cloth, for at least half an hour.

• Divide into 6 equal portions and form into balls.

• For each paratha, roll one dough ball out to round shape as thin and big as you cans, using some extra flour if needed.

• Brush the surface with a very thin film of oil and roll dough to form a long ‘worm-shape’.

• Coil this ‘worm’ into a spiral roll this out to circle about 8 inches (20 cm) cross section.

• Do the same with the other five balls .

• Heat a lightly oiled griddle (tava) over a medium flame.

• Add a dough circle and cook well, turn and press down with a spatula until both sides are speckled brown. Keep warm while you bake the others.