Wheat  Flour – 2 cups,Fresh Methi (fenugreek leaves) , washed, patted dried and chopped – 1 cup (Fresh Fenugreek or Methi can also be substituted with Kasuri Methi or Dried Methi),Salt – to taste,Dry raw mango powder (Aamchoor) – 1 tsp,Chilli Powder – ½ tsp,Asafoetida or Hing – a pinch,Cummin seeds – 1 tsp,Cooking Oil - 6 tbsp.

Take the wheat flour, methi leaves,      1 ½ tbsp of cooking oil, cumin  seeds, amchoor, red chilli powders and a      pinch of salt in a mixing  bowl.Knead the mixture by adding little      by little water till it  forms to a medium-soft, dough.Keep aside for 15 to 20 minutes to       mature.Make small balls ( table tennis      ball size) and roll between  your hands till they are smooth and crack free      balls.Take a rolling  board. Lightly dust      it with dry wheat flour and roll a ball into  round shape of around  8 to      10 cm diameter. Dip a table spoon in  remaining cooking oil and apply oil      on the rolled surface gently  with the back of the spoon surface. Fold the      rolled surface into  half, again apply the oil on the exposed half surface      and fold  again into quarter. Lift the rolled quarter into your palm and       gently make it into a smooth ball again. Keep aside. Repeat with the       remaining balls.Now, take one of the balls and roll      that into a  round shape by dusting dry flour on the rolling board. Roll      till it  is around 20 to 25 cm diameter and  around 3 – 4 mm thick.      Keep  aside on the clean surface dusted lightly with dry flour. Roll all       balls.Take a tawa – Indian griddle,      lightly apply cooking oil on  the surface and when the surface is hot,      place on of the rolled  Paranthas on the hot surface. Allow it to cook till      you see small  bubbles on the surface, turn/flip the Parantha to cook the      other  side. It will soon puff up into a ball. At this stage apply and       spread oil on the exposed surface, turn/flip around and again apply and       spread oil on the exposed surface. Cook gently till both sides are  crisp      and attain golden color/spots.Serve Paranthas with yoghurt  and      pickles.For best results cook Paranthas on      the slow-medium  flame.