Methi parota/chappathi

Wash the leaves. Grind the leaves and green chillies with little water.

Take a wide container add wheat flour, ground paste, ajwain, garam masala, cumin powder, turmeric powder, coriander powder, salt and oil. Add water little by little and knead a soft dough. close the dough with wet cloth or lid. Keep it for half an hour.

After 1/2 an hour take the dough and knead one more time. Make equal sized balls.

Roll into circle shape with rolling pin. Heat tawa and cook both sides. Remove from tawa and spread little butter on it. Serve with any paneer gravy or plain curd.