For hummus:

Place all the ingredients in a bowl and mash well with a fork. I like it a little rough and grainy. If you like it silky smooth, use a processor by all means. Check for salt. Garnish with a few fresh coriander leaves and red chilli powder.

I have omitted the olive oil, but you may mix in a tbsp of the same.

This hummus tastes spicy and tangy. The sesame seeds lend their nuttiness. I call it Indian style because of the red chilli powder and coriander used.

You can use this one in several set-ups. As a healthy spread on toast for breakfast, along with chapatis, as a 'thuvaiyal' with dosas. Another wild idea would be to mix steamed rice with this as a 'chutney'.

For Kasoori Methi and Ajwain Paratha:

Mix the ajwain and kasoori methi into the flour and bind it into a dough of chapati-dough consistency. Once the dough is done, knead well for 2-3 minutes with a little oil, to make it smooth.

I followed the following procedure to make thick rotis, which split into two layers once cooked (I'm not talking about a phulka here.)

Roll out a big lemon sized ball into a long oval.

2. Pinch it towards the center-making a waist. Apply a dot of oil / flour on both the upper and lower circles.

3. Bring the upper circle onto the lower, making a two-layered round.

4. Roll out this into a round paratha.

Cook this on both sides on a hot tava (griddle) till brown spots appear. Remove from tava.

Spread the hummus on one half of the paratha. Place a few slices of tomato and fold the paratha in half. Cut into two pieces.