1. Begin by preparing a soft dough using whole wheat flour, salt, a little oil, and water. Knead well and let it rest for 30 minutes.
2. Meanwhile, finely chop microgreens and mix them with onion, green chilli, ginger, coriander, cumin powder, garam masala, red chilli powder, chaat masala, and salt. Keep the filling ready.
3. After resting, divide the dough into equal-sized balls and keep them covered with a cloth to avoid drying.
4. Take one dough ball and roll it into a thin circle using minimal dry flour.
5. Brush a thin layer of oil or ghee on the rolled sheet and evenly sprinkle a small portion of the microgreen masala across the surface.
6. Start folding the sheet from one end into a tight long roll. This helps in creating lachha (layers).
7. Coil the rolled strip into a spiral and tuck the end underneath to secure the shape.
8. Gently flatten the spiral and roll again into a paratha, keeping the layers intact by applying light pressure.
9. Heat a tawa on medium flame and place the paratha on it.
10. Cook until bubbles appear, then flip and brush with ghee or oil.
11. Cook both sides until golden brown, crisp, and flaky.
12. Repeat the process for all parathas and serve hot with chutney, curd and chaat masala or pickle.
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