In a mixing bowl, add wheat flour, oil and salt. Add water gradually and knead the semi-soft dough for paratha.

Cover and rest the dough for 10-15 minutes.

Then knead again two-three times to get the smooth dough.

In a mixing bowl, add red chilli powder, cumin powder, black pepper powder and salt. Mix well. Masala is ready.

Divide the dough into equal portions and make smooth balls and flatten them between your palm one by one.

Dust one disc using dry flour and roll into a 10-12 inch diameter circle. Apply 1/2 teaspoon of ghee or oil on top and sprinkle dry fenugreek leaves, white sesame seeds, masala and some dry flour.

Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.

Then roll into a spiral-like swiss roll. Make all the rolls similarly.

Now dust one roll and using a rolling pin roll into 6-inch diameter circle.

Roast the paratha on hot tawa using ghee till both sides have golden brown spots

Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.

Take one dough ball, Coat the dough with dry flour and roll it out into round shape thick roti.

Apply some ghee, dry fenugreek leaves, white sesame seeds, masala and dry flour on its top surface and fold it into a half circle.

Again spread ghee, dry fenugreek leaves, white sesame seeds, masala, and dry flour on it and again fold into a triangle-shaped layered pattie.

Coat it with dry flour and roll it out triangle paratha.

Place it on a hot tava and cook over medium flame.

Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.

Serve layered paratha with curd.