Pluck methi leaves from the stems. Spray some vinegar and sprinkle salt all over and leave them for 5 minutes. Later rinse them well in a pot of water. Repeat rinsing a few times. Drain them to a colander and shake off so the excess water drains off.

Chop the methi leaves and grate the garlic. If using green chilies fine chop them.

In a bowl mix together, atta, salt, finely chopped methi leaves, curd (optional), garam masala, chili powder or green chilies and garlic.

Begin to knead, adding water little by little to make a soft pliable non-sticky dough.

Pour 1 tsp oil & knead again for a min or 2 until soft. You may rest the dough for 30 minutes if you have time. Resting also helps in getting softer parathas.

Divide the dough to 8 portions. Roll them to smooth balls. Set aside.

Flour the rolling area, place a ball of dough on the flour. Dust it with flour evenly on both the sides.

Roll the ball to round shape parathas that are not very thin or thick.

To make layered methi paratha, smear half teaspoon ghee or oil all over the paratha. Fold it to half. Then repeat smearing ghee. Fold to a triangle. Roll this to a paratha of triangle shape. Refer stepwise pictures for understanding.

This way make 3 to 4 parathas and set aside.

Heat a tawa till hot on a medium high flame. Dust off the excess flour from the paratha. Transfer the methi paratha on the tawa.

Soon you will see tiny bubbles on the paratha, then flip it. Press down with a wooden spatula to help in puffing.

Drizzle some oil or ghee all over the methi paratha.

Flip it to the other side, repeat to press and cook till they are slightly browned and done thoroughly. Stack them one over the other to keep them soft.

Clean up the flour on the griddle with a kitchen towel before you proceed to toast the next one.

Serve methi paratha with yogurt, chutney, dal or pickle.