2cupschopped methi leavesaround 50-60 grams (weight of leaves only)
1green chilifinely chopped
3/4teaspoonsaltor to taste
2teaspoonsoil+ more to cook the parathas, I used avocado oil
waterto knead the dough, around 1/2 to 3/4 cup
To a large bowl, add all the ingredients- atta, chopped methi leaves, garam masala, ajwain, chopped green chili, salt and 2 teaspoons oil.
Add water little by little to knead to a smooth and soft dough. You will need 1/2 to 3/4 cup water (depending on the quality of the atta you are using). Cover and rest the dough for 20 minutes.
Then divide it into 8 equal parts, each weighing around 65-67 grams. Meanwhile heat the tawa or iron skillet on medium-high heat.
Take one dough ball (keep all other covered so that they don't dry out), and roll it between your palms to make a round circle. Then flatten it and start rolling using a roller.Dust with dry atta as needed and roll evenly to a circle of around 6-7 inches in diameter. Make sure that the paratha is rolled evenly.
Then place the rolled paratha on to the hot tawa. Cook the side for around a minute and then flip over. Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again.
Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.Repeat with the remaining dough balls and make all parathas similarly. Serve methi paratha with pickle, yogurt and a cup of chai.
Remember to use the methi leaves only for the paratha, don't use the stalk.
You can use ghee to cook the parathas, I prefer oil.