Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, red chilli power, ginger, garlic and 2 tablespoon oil in a bowl.
Keep the mixture aside for 10 minutes.
Methi will leave water in this time.
Now add some more water an knead to make a soft dough.
Divide the dough into 8 equal balls.
Roll a ball to make a 4 inch circle.
Apply little oil on the circle and fold to make a round.
Dust and roll the round to make a 5-6 inch paratha.
Heat a griddle.
Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the lower side.
Flip and cook until brown spot appear on the other side as well.
Apple little oil on both the sides and cook until the party is browned and crispy.
Keep pressing while cooking.
You can also stuff methi in the paratha instead of kneading it with the dough.You can add in a little yogurt to while making the dough, it will make the Methi Parathas soft. But then the shelve life of these Parathas will decrease to a day or two when refrigerated.Pluck the methi leaves and store properly in an airtight container so that it comes in handy when you want to make these Parathas.Roll them thin, they taste great that way. If you want thick parathas, you can stuff the methi in the dough, instead of kneading it with the dough.Methi or Fenugreek Leaves tend to lose water, so make sure you use less water to make the dough.