In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, white sesame seeds, turmeric powder, garam masala, and salt.

Add freshly grated garlic and finely chopped green chilies

Add a tablespoon of oil or ghee and mix well.

Gradually add water and knead the mixture into a soft, pliable dough. You will need about ¾ cups to 1 cup of water to knead the dough.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Divide the dough into equal-sized balls.

Dust a rolling surface with a little flour and roll out each ball into a thin, round disc (about 4 inches in diameter).

Fold the rolled dough ball in half to form a semi-circle.

Apply a light layer of ghee or oil and sprinkle whole wheat flour. Fold it again to form a triangle.

Dust with a little flour and roll it out gently into a larger triangle (about 6-8 inches on each side).

Heat a tawa or skillet over medium heat.

Place a rolled-out paratha on the hot tawa. Cook for 30-40 seconds until you see bubbles or light brown spots.

Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side.

Press lightly with a spatula and cook until both sides are golden brown and crisp.