Place whole wheat flour in a mixing bowl and add salt and water.

Start mixing all the ingredients in the mixing bowl and make it into a soft dough

Once you have made the dough, top it up with some oil and let it rest for a minimum of half an hour.

Once the dough is ready, make even balls of the dough and roll it using the rolling pin.

In the meantime, you can start to heat your bread grilling pan and let it heat.

After rolling the dough into a thin layer, apply a thin layer of water on one side of roti and put it on the pan to cook on one side, then flip it over to cook on the other side and your tandoori roti is ready.

Boil spinach in boiling water for 2 minutes and once boiled, transfer into cold ice water.

For curry, grind onions with pomegranate seeds, and grind tomatoes separately.

Take a wok and add oil, and once oil is heated, add bay leaves, cumin, and chopped onion.

When the onion starts to turn golden brown, add tomato puree and let it cook on simmer to saute the curry.

When the onion and tomato are half cooked, add turmeric, coriander powder, and red chili powder, and let it cook until oil starts to separate.

Once oil is separated, add dried fenugreek powder and give it a nice mix. Add chickpeas to this curry, pour in water, and let it cook for 10-15 minutes on high to adjust consistency.

5 minutes before turning the stove off, add blanched spinach and mix it in the curry.