Wash the fenugreek leaves (methi) well, towel dry them and chop them finely.

To a large bowl add the wheat flour, gram flour (besan), finely chopped fenugreek leaves (methi), salt, red chili powder, turmeric, carom seeds (ajwain), coriander powder, cumin powder. Adding garam masala, chat masala and aamchoor powder are optional.

Knead the dough to a tight consistency. Now smear the dough with oil or ghee or malai and knead it till it comes to a semi-soft consistency.

Let the dough sit for 5-10 minutes covered with a bowl or a damp cloth.

Make small lemon sized balls from the dough. You should be able to make 6-8 parathas.

Flatten them with a rolling-pin and dust them with some wheat-flour so they do not stick to the surface.

Place a pan/tawa on high heat, once the tawa is hot, place it on low heat and put the flattened paratha gently on the tawa.

Flip it after a minute and apply a drop of oil/ghee on the side you just flipped to. Now change the flame to high and flip it over once again. Cook it through both the sides and keep flame low till you add the next paratha.

Repeat the same process for the remaining balls of dough. Bon Appetite!!