Heat oil in a frying pan over low heat and cook ginger, chillies and cumin seeds for 2 minutes or until ginger is soft. Add ¼ tsp salt and turmeric, and stir until combined. Remove from heat, stir in methi and set aside.To make paratha dough, sift flours together in a large bowl. Make a well in the centre and stir in ghee and 220 ml warm water until mixture forms a smooth dough; add more flour if necessary. Knead in spice mixture, then divide into 8 balls. Roll each ball out on a lightly floured surface to a 20 cm round. Place on an oven tray lined with baking paper and cover loosely with plastic wrap.Heat a large heavy-based or non-stick frying pan over high heat. Working with one round at a time, cook dough for 2 minutes each side or until starting to brown. Drizzle with 1 tsp ghee and cook for a further 30 seconds or until golden, then flip and repeat on the other side. Repeat with remaining dough rounds. Serve warm.NoteAvailable from Indian food shops.As seen in Feast Magazine, Issue 12, pg74.Photography by Armelle Habib