Pick methi leaves from stalks and chop roughly. Don't chop finely as this might release bitter juice from the leaves. Wash them throughly (at least twice) before use. Methi has fine dirt on it which should be removed before consuming.

In a large mixing bowl, take flour, 1 tsp oil and all the remaining spices. Mix well. Now add methi leaves and mix well again.

Add enough water to this flour mix to obtain a soft, non sticky dough.

It's preferred to make the dough by hand and not in a food processor. The food processor blade might make the methi leaves mushy and release it's bitter juices.

Rest the dough for 15 mins before working with it further.

After 15 minutes, divide the dough into 10 - 12 equal balls.

Heat a griddle/ skillet/ tawa on a medium flame.

Take one dough ball and roll out into flat paratha using a rolling pin. Use flour to dust if required.

Once rolled, place it on a hot tawa and cook on both sides (by flipping). Brush oil.

Repeat the same steps for the remaining dough balls.

Enjoy these parathas with lemon pickle, Dahi Ki Chutney, curry or dal (lentils).