Ingredients:
Wheat Flour: 2 cups
Methi (Fenugreek Leaves): 1 bunch, finely chopped
Green Chillies: 2 small, finely chopped
Ajwain (Carom Seeds): 1/2 teaspoon
Garlic: 4 small cloves, finely chopped
Red Chilli Powder: 1 teaspoon
Garam Masala: 1/2 teaspoon
Chaat Masala: 1/2 teaspoon
Turmeric Powder: 1/4 teaspoon
Jeera (Cumin Seeds): 1/2 teaspoon
Ghee: 1 tablespoon (for kneading)
Salt: As per taste
Curd: 2 tablespoons

Prepare the Dough:

In a large mixing bowl, add 2 cups of wheat flour.
Add the chopped methi (fenugreek) leaves, chopped green chillies, and chopped garlic.
Add 1/2 teaspoon of ajwain, 1 teaspoon of red chilli powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of chaat masala, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of jeera.
Mix all the dry ingredients well.
Add salt to taste.
Add 2 tablespoons of curd and 1 tablespoon of ghee to the mixture.
Gradually add water and knead the mixture into a soft dough. The dough should be pliable and smooth.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Roll Out the Parathas:

Divide the dough into equal-sized balls.
Take one dough ball and flatten it slightly with your hands.
Dust it with some dry wheat flour to prevent sticking.
Using a rolling pin, roll out the dough ball into a circular paratha (around 6-7 inches in diameter). Ensure it is evenly rolled.

Cook the Parathas:

Heat a tawa (griddle) over medium heat.
Place the rolled-out paratha on the hot tawa.
Cook for 1-2 minutes until you see bubbles forming on the surface.
Flip the paratha and cook the other side for another 1-2 minutes.
Apply a small amount of ghee on both sides of the paratha and cook until golden brown spots appear and the paratha is cooked through.
Repeat the process for the remaining dough balls.


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