Wash the methi leaves and squeeze out the water.

Chop the methi leaves finely and transfer into a bowl.

Add grated garlic clove, chopped green chilies, salt and dried fenugreek.

Now add wheat flour and knead using water to a soft dough.

Cover and allow to stand the dough for 10 minutes.

NOTE: I added mint mixture to the already kneaded dough and kneaded again.

Cook the parathas the usual way using desi ghee or oil.

Enjoy!