Mix together all the ingredients except oil thoroughly. Pour water little by little and knead it.

Add oil and knead again till the dough becomes pliable. I make the slightly dough sticky and soft. This is a way to keep the paratha soft.

Cover & set aside for 5 to 10 mins. Make 4 to 5 balls of equal size.

Flour the rolling area and dust some flour on the ball.

Roll with a rolling pin to a thick layer. Do not make them very thin, they tend to become hard. Repeat making all of them.

Heat a tawa till smoky hot, transfer the aloo methi paratha to the tawa and adjust the flame to medium high.

When the paratha starts to bubble, press gently randomly with a kitchen tissue or wooden spoon to help in puffing. Add a tsp of oil or ghee around the paratha.

Flip the parata to the other side and repeat the process till it is fully done.

Stack aloo methi paratha and wrap in a kitchen tissue or in a cloth to keep them soft. This way aloo methi paratha remains soft for many hours.