Heat oil in a pan over medium heat.

Add cumin seeds and let them sputter.

Add chopped onions and grated garlic, fry until fragrant.

When onions turn light brown, add turmeric powder and red chili powder. Sauté for a minute.

Add cumin powder, coriander powder and sauté briefly.

Add chopped spinach and methi along with salt and chaat masala. Stir to combine.

Cook the greens over medium flame, stirring until water evaporates completely. Set aside to cool.

In a large bowl, add whole wheat flour and the cooked spinach and methi mixture.

Rub the greens and flour together with your fingers.

Gradually add water and knead into a firm and smooth dough.

Drizzle oil on top and knead until smooth and non-sticky.

Divide the dough into 8-10 equal portions.

Roll each portion into a flat paratha (6-7 inches diameter).

Preheat a skillet (Roti Tawa).

Place the rolled paratha on the hot skillet and cook for a minute on both sides until brown spots appear.

Optional: Cook directly over the flame like Chapati until fully cooked from both sides for no oil method.

Alternatively, smear ghee or oil on both sides and cook until golden brown and lightly crisp.

Cook on medium heat for even cooking.

Place the cooked paratha on a platter and repeat with the remaining parathas.