Begin by making the filling for the paratha as it needs time to cool completely before stuffing. Heat the oil in a large frying pan. Add the onions and sauté over a medium heat until lightly golden brown, about 8 minutes. Add the ginger, ground coriander, cumin, chilli powder, smoked paprika and salt.

Stir briefly and quickly add the black beans, garam masala and water. Stir well.

Mash the mixture with a potato masher until it resembles a bean burger patty texture that holds together when mixed. Some whole beans are fine. Continue to cook until the mixture is fairly dry, 2-3 minutes.

Transfer the filling to a plate to cool completely. Once cool, add the cheese and fresh coriander. Mix well.

Meanwhile, to make the dough, mix together the flour, gram flour, salt and kasoori methi if using in a large bowl.

Wilt the spinach in a dry saucepan (do not add any water).

Place into a vessel suitable for blending or transfer to a blender jar. Add the warm water and blend until you have a totally smooth purée. I used an immersion blender for this.

Add the spinach purée to the flour mixture and bring together using a spoon until you have a rough, shaggy dough.

Knead the dough until smooth and elastic, about 5 minutes. Add the oil and knead for a further 3-4 minutes. Cover the dough with cling film and allow to rest for 20-30 minutes.

Divide the dough into 6 equal portions and repeat for the filling. I roll the dough into approximately 100g balls and the filling into 80g balls. Cover the dough with cling film to prevent it drying out.

Roll or pat the dough out to about 8cm in diameter. Place a portion of filling on top and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling. Repeat for the remaining dough and filling portions. Cover with cling film when all the fillings have been enclosed.

Now, place a portion of dough on to a rolling board or clean work surface. Dust with a small amount of additional wholewheat atta and gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.

Use a rolling pin to gently roll the dough in a circular motion. You can use your hands to turn it as you roll. Once it reaches the desired size, I stop at around 25cm. Carefully roll up and down a few times to even out the surface. The paratha is now ready to be cooked.

Pre-heat a tawa or non-stick frying pan over a medium heat for about 3-4 minutes.

Place the paratha down and cook for 30-40 seconds.

Flip it over with a spatula and brush a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before using a spatula to flip it over.

Brush a small amount of oil on the second side. Well rolled paratha will puff up slightly but it doesn't matter if they don't. Once the paratha is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel or place inside an insulated container. Repeat this process for the remaining parathas.

Serve hot with your favourite pickle, cottage cheese and raw onions.