In the 1/2 tsp oil, stir fry the methi leaves for about a minute or two till they are limp. Then add all the other ingredients and enough water to form a soft and pliable dough which is not sticky. Allow the dough to rest for about half an hour.

Then divide into small pieces and roll out into thin, flat circles (as for chapathis). Cook on a griddle/ non-stick tava on both sides over medium heat till done and brown spots appear. Smear lightly with oil.

Makes about 10 parathas. Serve hot with a simple dal, raita or yogurt and pickles.