Firstly pulk methi leaves from stalks. Take ample water in a bowl, add some salt to it. Soak methi leaves in it for a couple of minutes.

Transfer the methi leaves to a colander and wash well in running water, to get rid of the dirt.

Drain excess water from methi leaves properly. Then chop them finely.

Take 2 cups of wheat flour for 1 cup of methi leaves.

Add wheat flour, chopped methi leaves, red chili powder, carom seeds, 1 tablespoon of oil and salt to taste in a large bowl.

Mix it well and start kneading the dough by adding small parts of water.

Now divide the dough into equal parts to roll the methi paratha.

Dust the dough ball with wheat flour.

Start rolling paratha uniformly, I prefer to roll thin paratha.

Heat the pan and transfer the rolled paratha to a pan.

Roast the paratha from both sides on medium-high flame by spreading ½ tablespoon of oil on both sides of paratha.

Repeat the above steps for the remaining dough balls.

Serve the methi parathas with curd, pickle or ketchup.