Fenugreek leaves must be towel dried well.
Or else the filling will ooze out and make rolling difficult.
Mix all dry ingredients together.
Roll a lump of dough as for paratha.
Spread some spinach over it.
Sprinkle some dry mixture all over.
Make a tight swiss roll. Now twist into a coil.
Press together and reroll to full size and shallow fry.
Making time: 25 minutes
Makes: 7-8 parathas
Shelflife: Best fresh
Introduction to Green Leafy Veggies