Wash fenugreek leaves and coriander, drain the water and chop finely. In a bowl add millet flour, wheat flour, ajwain, sesame seeds, red chilli powder, turmeric, hing, salt and ghee and mix well.

Then add fenugreek, coriander, ginger, chilli, garlic paste, jaggery water and curd and mix. Add half a cup of water if required and make a dough like a paratha. Knead the flour evenly.

While weaving, weave paratha with the help of sesame seeds and cut it with the help of round lid. Now shallowfry it on a pan with ghee on both sides. Bajra Methi paratha is ready to serve.