Put the spinach in a
mixing bowl, add whole wheat flour, tofu, green chilli, ginger, coriander powder, cumin seeds, red chilli powder, dried fenugreek leaves, yogurt, salt and a little water and knead into stiff dough.
Add 1 tbsp oil and
knead again. Cover with a damp cloth and let the dough rest for 30 minutes.
Heat a non-stick pan.
Divide the dough into
equal portions and shape them into balls. Dust a little flour on the worktop, and roll out each ball into a square shaped parantha.
Keep the paranthas
in the hot pan, one at a time, and cook for 1 minute. Flip, drizzle a little oil and flip again. Cook, turning sides till both sides evenly golden. Transfer onto a serving platter.
paranthas with the remaining dough in the same way. Keep a blob of butter over the paranthas and serve them hot.