Clean ' Chop Methi Leaves

Pluck methi leaves from stems, rinse 2–3 times in water, and finely chop.

Optional: Sprinkle a little salt and rest for 5 mins to reduce bitterness, then squeeze gently.

Prepare the Dough

In a mixing bowl, add flour, chopped methi, ginger, green chili, spices, and salt.

Add oil and mix well.

Gradually add water and knead into a soft dough.

Rest the dough for 15–20 minutes.

Roll the Parathas

Divide dough into medium-sized balls.

Roll each ball into a disc, 6–7 inches wide, dusting lightly with flour.

Cook the Parathas

Heat a tawa. Place the paratha and cook until golden spots appear on both sides.

Apply ghee or oil and roast until fully done and crisp at the edges.