Dry roast whole spices (fenugreek seeds, fennel seeds, and cumin seeds) on medium heat for one minute. Cool and grind it to a fine powder.
If using fresh spinach leaves, wash and dry thoroughly. If using chopped frozen spinach, thaw and drain all water from the spinach.
In a food processor, pulse spinach, cottage cheese, green chilies, whole wheat flour, cilantro, chili powder, and the roasted spices until it forms a ball. Add water to the flour mixture slowly as needed to make the dough. The dough should be soft but not sticky.
Remove the dough from the food processor, and with a little oil on the palms, knead it with your hands for two minutes.
Divide it into lemon size balls and roll it with a rolling pin on a smooth surface. Use rice flour as needed to prevent parathas from sticking to the surface.
Heat a frying pan on medium-high heat and fry parathas on both sides until you see tiny light brown spots all over the parathas. Spread butter or oil on both sides.