In a big wide bowl take Aata, Methi leaves, salt, jeera, ajwain, hing and aamchur powder. Mix well and knead a soft dough using sufficient water. Cover the dough and keep aside.
Now heat a tawa on high flame. Meanwhile divide the dough in to 6 equal portions.
When tawa is heated, take one portion of dough in hand and roll it tightly to give a shape like ball. Flatten it slightly and roll in dry aata. Flatten it a bit more with the help of rolling pin. And apply 3-4 drops ghee in center.
Fold it again to a ball shape. Flatten a bit and roll again up to 5-6 inch diameter disc.
Place on a heated tawa. When its upper side looks cooked, flip it.
Apply 1-2 tsp ghee and spread well. Flip it again. Same way fry the paratha both side until golden brown in color. Make others same way.
Serve hot with pickle, curd, aalu pyaz ki sabzi or green chutney.
Recipe Notes
Roll in or dust dry aata while rolling paratha if feels sticky.
Clean and wash methi leaves properly and drain well before use.
Discard the stems and roughly chop the leaves to make a dough.
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