Methi Paratha is a best breakfast in winter in India. There are made diffrent types of paratha in India.
White flour 2 cups
Methi leaves (fenugreek), washed and chopped 1 cup
Salt 1/2 teaspoon
Coram seed 1 teaspoon
Chopped green chilies 2-3
Luke warm water 1 1/2 cup
Additional ghee for pan-frying as needed
In a large bowl sheave the flour. Add all the ingredients in it expect extra ghee.
Add enough water, a little at a time, to flour and mix well with your hand.
Put dough onto a lightly floured work surface and knead the dough until all the ingredients are fully incorporated.
Divide the dough into 8 to 10 equal pieces and roll each piece into a ball. Use flour as needed to roll out the dough.
Working with one piece at a time, using a rolling pin, roll out each ball into an 8-inch diameter.
Preheat a griddle (or tawa) over medium heat and place one rolled out paratha. Pan-fry both sides using little ghee on it. Fry both side paratha until cooked.
Serve hot with your favorite pickle or green chutney.