In a mixer jar, add 4–5 spicy green chillies, 1 inch ginger, 6–7 garlic cloves, and 1 tsp cumin seeds. Grind it into a coarse paste without adding water. Keep it aside.

Take medium-sized dudhi pieces, remove the skin, and grate them using a large-hole grater. You will need 1 cup of grated dudhi.

Then, in the grated dudhi, add 1 tbsp green chilli–ginger–garlic paste, ½ cup coriander leaves, ¼ tsp ajwain, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp sesame seeds, salt to taste, 1 tsp red chilli flakes, and 1 tsp lemon juice. Mix well.

Add ¼ cup jowar flour, ¼ cup bajra flour, and ¼ cup besan. Mix well and knead a soft dough.

Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.

Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.

Dudhi paratha is ready. Serve with curd.

In a mixer jar, add ½ cup soaked kala chana, some coriander stems, some curry leaves, and 2 tbsp water. Grind it coarsely.

Transfer the mixture to a mixing bowl and add 1 tbsp green chilli–ginger–garlic paste, ¼ cup chopped onion, ¼ cup coriander leaves, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp sesame seeds, ½ tsp red chilli flakes, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp chaat masala, 2 tbsp curd, and 1 tsp lemon juice. Mix well.

Add ¼ cup jowar flour and ¼ cup bajra flour. Mix well and knead a soft dough.

Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.

Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.

Kala chana paratha is ready. Serve with curd.

In a mixer jar, add 1 cup chopped palak leaves, 2–3 garlic cloves, a piece of paneer, 2 green chillies, ¼ cup coriander leaves, ½ tsp turmeric powder, 1 tsp coriander powder, and ¼ cup curd. Grind it into a paste.

Transfer the paste to a bowl and add ½ tsp red chilli flakes, ½ tsp oregano, 1 tsp sesame seeds, and salt. Mix well.

Add ¼ cup jowar flour, ¼ cup bajra flour, and ¼ cup besan. Mix well and knead a soft dough.

Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.

Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.

Palak paratha is ready. Serve with curd.

In a mixing bowl, add ¼ cup jowar flour, ¼ cup bajra flour, ¼ cup besan, 1 tsp coriander powder, ½ tsp red chilli flakes, ½ tsp turmeric powder, salt to taste, 1 tsp cumin seeds, 1 tsp sesame seeds, ¼ cup chopped onion, ¼ cup chopped coriander leaves, 2 tbsp chopped tomatoes, and 1 tbsp green chilli–ginger–garlic paste. Mix well.

Add 4 tbsp curd and knead a soft dough.

Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.

Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.

Masala paratha is ready. Serve with curd.