Heat a deep or wide saucepan, add the fox nuts and roast on very low heat for a few minutes until they are crispy and crunchy. Test one between your fingers; it should be crispy.
In the same pan, add 2 tablespoons of oil and when hot, add the whole spices: 4 cloves, few sticks of cinnamon and 1 whole green cardamom.
Add 10-12 almonds, 2 cloves of garlic and 1 inch piece ginger, grated.
Add 2 more tablespoons of oil in the same pan (wipe if there are burnt portions in the pan) and heat on medium low heat.
Makes about 8-10 parathas depending upon size.