1. Fenugreek leaves must be towel dried well.

2. Or else the filling will ooze out and make rolling difficult.

3. Mix all dry ingredients together.

4. Roll a lump of dough as for paratha.

5. Spread some spinach over it.

6. Sprinkle some dry mixture all over.

7. Make a tight swiss roll. Now twist into a coil.

8. Press together and reroll to full size and shallow fry.

9. Serve hot.

Making time: 25 minutes
Makes: 7-8 parathas
Shelflife: Best fresh