Separate the methi leaves from stems. Discard the stems and thoroughly wash the leaves to remove any impurities. Then finely chop them. Finely chop the green chili and garlic as well.
In a big bowl add the flour, chopped methi, green chili and garlic, turmeric powder, cumin seeds, 1 Tbsp olive oil and salt. Mix with hand to bring the ingredients together.
Gradually add water, a tablespoon or two at a time and combine into the flour mixture. Once a ball is formed start kneading with fists. Knead for 3-4 minutes until smooth. Then cover and keep to rest for 15-20 minutes.
After the dough has been rested, take a tennis ball sized dough portion and roll between your palms to make a smooth ball.
Coat all over with dry flour and roll out using a rolling pin. Roll until evenly thin on all sides. Sprinkle some dry flour to assist with rolling.
Put a heavy based skillet on heat and let it heat up on medium high. Once hot, place the rolled paratha onto it and wait for 1-2 minutes.
Once you see small bubbles appearing on the surface, flip sides. Add a teaspoon of oil on the top and spread all over the paratha using the back of a spatula.
Flip again and repeat on the other side as well. Gently press and rotate the paratha to cook it evenly on both sides. Once the paratha develops small brown spots all over, it’s cooked.
Keep warm and serve with achaar (Indian pickle) and daal (lentils). Guten Appetit!
