In a mixing bowl add wheat flour, salt, 2 tsp oil, finely chopped fenugreek leaves (methi) carom seeds (ajwain), turmeic powder, red chilli powder and cumin powder. Mix them well.

Knead it to a smooth and soft dough by adding water as required. Cover it and set aside for 30 minutes.

Make equal sized balls of the dough and roll each ball to make thick paratha with the help of a rolling board and rolling pin. It should be slightly thicker than roti.

Heat a griddle/tawa on medium heat. Once hot, place a rolled paratha on it. Toast each side with 1/2 tsp ghee until light golden brown spots appear on both sides. Toast all the methi parathas likewise.

Serve masala methi paratha hot with any side items.