Method:

1. Put the flour, fenugreek, 1 tbsp of cooking oil, cumin seeds, turmeric and red chili powders and salt in a large mixing bowl.

2. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Set the bowl aside for 30 minutes to let it rest.

3. After the 30 minutes, divide the dough into golf ball-sized portions and roll each one between your hands till they are smooth and without cracks.

4. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7 - 8 inches diameter (5-6mm thick). For convenience, roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

5. Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise to the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. 

6. As you remove each paratha from the pan, store it in an insulated container lined with a paper towel to keep it warm and prevent it from becoming soggy. Of course, if you are eating them immediately or serving them to your awaiting family, there is no need for storage.