Take about 200 grams of methi, remove the stem and keep the leaves only. Wash them nicely and chop them finely. It should come to a little more than a cup of methi leaves. Keep it aside.

Now, take 2 pieces of green chilies (broken in half), 5 pieces of garlic (peeled, whole), and 1 piece of ginger (1 inch size, cut into small pieces) in a mortar and pestle and grind them into a coarse paste. Keep it aside.

Now, to make the methi paratha dough, take 2 cups of wheat flour (atta) in a thali. Then, add 1 tsp of carom seeds (ajwain), ½ tsp of red chili powder, 1/3 tsp of turmeric powder, 1 tsp of salt, and 1 tbsp cooking oil to it. First, mix all these ingredients nicely. (Pro tip: Adding ajwain helps enhance the taste of the methi paratha as well as promotes digestion).

Now, add 2 tbsp of gram flour, 1 tbsp of sesame seeds, the ginger-garlic paste, and ¼ cup of coriander leaves to it. Follow it up with the methi leaves. Mix everything nicely.

Add ¼ cup of curd to it and mix it nicely with your hand as well. (Pro tip: Adding Dahi or curd results in soft parathas. If you want the parathas to be soft and fresh for a couple of days, do not add water in the dough. Instead of water, add more of Dahi).

Then, gradually add water as required to make a soft dough.

Now, take a bit of cooking oil in your hand and knead the dough to make it softer and smoother. (Pro tip: Do not keep this dough to rest because it will start releasing moisture and make the parathas soggy. Make the parathas immediately for best results).

Make a small ball or peda of the dough as shown in the image below by rolling a bit of it with your hands.

Rub the dough ball with a spoon dipped in cooking oil. (Pro tip: You can skip greasing it with oil and make the parathas like traditional rotis using dry wheat flour, but the eventual parathas will be thicker).

Roll it carefully to make a thin paratha. Keep it on a plate aside. Repeat the process to make all the parathas. (Pro tip: If you want to make thinner parathas, roll it by keeping the dough ball in between two sheets of plastic, just as you make jowar or bajre ki roti).

While you are rolling the last paratha, switch on the gas stove and preheat a tawa on a medium flame. When it is hot, put one paratha on it.

Flip it after 30 seconds or so.

Grease the partially cooked surface of the paratha with cooking oil using a spoon as shown in the image below.

Flip it and rub cooking oil on the other side as well. Fry the paratha nicely on both sides. When you see small brown spots on it, remove the paratha from the tawa.

Repeat the process and fry all the parathas and keep them on a plate aside.

Your tasty and healthy homemade methi paratha is now ready to eat. Roll each paratha and arrange them nicely on a plate. Serve along with achaar or Dahi, spiced up with a bit of red chili powder and garnished with a coriander leaves.