Mix the flour with the oil, a good pinch of salt and the water. Make sure you get a nice soft, but not sticky, dough. Set aside.

Grate the carrot, chop the parsley (leave half for the yogurt) grab a little more salt, the cumin and curry powder and put it all together in a mixing bowl. Knead a little with your hands to soften up the mixture.

Add the leftover parsley to the yoghurt, this will be your dip.

Make ping pong sized balls from the dough.

Roll them out flat and add a tbsp of the carrot mixture to the middle. Spread the mixture out across the dough.

Fold the dough back over at the edges and make sure the paratha is flat once again.

Fry the parathas on a medium-high heat for 6-8 minutes, flipping occasionally. Enjoy warm!