Rinse 1 cup tightly packed methi leaves very well in water. Drain them completely. Chop the methi leaves finely and keep aside. in a bowl or parat add 2 cup atta/whole wheat flour and salt. Then add the chopped methi leaves, 1 or 2 finely chopped green chilies, 1.5 tsp finely chopped garlic and 2 tsp oil.

Pour ½ cup waterFirst mix and then start kneading the dough.

Knead to a smooth dough. Add more water if required while kneading. If the dough feels sticky then you can add some more whole wheat flour.

Make medium sized balls of the dough.

Dust the dough ball with some flour and then start rolling the methi paratha.

Roll the dough into medium sized rotis or rounds.

Place the methi paratha on a hot tawa or griddle.When one side is bit cooked or about ¼ cooked, then flip.

Spread oil or ghee (clarified butter) on this side.

Flip again and you should see some brown spots on the paratha. Apply ghee on this side too.

Flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. Press the edges with a spatula so that they get cooked.

Serve methi paratha hot with pickle or curd or butter. You can also stack them in a roti basket or casserole and serve them warm or at room temperature later.