2 cups wheat flour / atta 1 cup methi leaves / fenugreek leaves, finely chopped ¼ cup curd / yogurt, fresh / sour ½ tsp turmeric / haldi 1 tsp ginger paste ½ tsp kashmiri red chili powder / lal mirch powder ¼ tsp cumin powder / jeera powder
Salt to taste ½ tsp carom seeds / ajwain 2 tsp oil Water as required, to knead dough 5 tsp oil / ghee, for roasting
Firstly, in large mixing bowl take wheat flour and chopped methi leaves. Also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves. Additionally, add spices and salt to taste. Furthermore, add 2 tsp of oil and combine well. Additionally, add some water and knead the dough. Cover with moist cloth and rest for 30 minutes.
Now pinch a medium sized ball dough, roll and flatten it. Also dust with some wheat flour. Roll to 5 inches using rolling pin. Additionally, grease with ghee or oil bundle it up and flatten to ball. Further roll it in a thick circle like paratha.
Now on a hot tawa place the rolled paratha and cook for a minute. Furthermore, when the base is partly cooked, flip the methi paratha. Also brush oil / ghee and press slightly. Finally, serve methi paratha with raita and pickle.