Wheat flour 250 gms
Fenugreek leaves (fresh methi leaves) 2 cups (chopped and big leaves)
Kasuri methi leaves 2 tbsp (dry methi leaves)
Salt to taste
Oil for frying paratha
Knead all the ingredients with water into a pliable dough.Keep aside for half an hour
Take dough size of cricket ball and roll out into 6'' diameter discs with a rolling pin.
Cook on a hot griddle applying oil on both sides and fry till light brown on both sides.
Serve with curd,pickle or curry of your choice.I served methi paratha with chole