By Risha Ganguly
Chop the methi saag very finely. Chop some green chillies.
In a bowl, add wheat, chopped methi and chilli, oil, salt, red chilli powder, jeera powder and make a soft dough with water.
Using a rolling pin, make flat breads out of the methi dough.
Heat up ghee in a tawa and put the parathas one by one on it.
Cook the parathas till they are a little crispy on both sides. Serve with pickle or curd.