Mix flours, salt, chilly, fennel seeds, cumin, oil and soda bicarb. Add spinach, then enough water (approx 250ml) and knead until the dough is stiff but pliable.
Divide the dough into 12 equal portions and shape into round balls. Flatten each ball and roll out into parathas about 10cm in diameter.
Coat the surface with a little oil, the fold the paratha over to make a semicircle. Spread a little more oil on the top surface, then fold in half and in half again into a triangle. Then roll out into a paratha about 15cm in diameter.
Cook a paratha on a tava over medium heat. Add a little oil. Flip when one side is cooked. Coat again with a little oil and fry until golden brown on both sides. Serve immediately as it tends to lose crispiness when stored. Serve with chutney and raita.