First, wash the fenugreek leaves thoroughly and remove the stems.
Take one strainer and completely drain the water from fenugreek leaves.
Chop the fenugreek leaves.
Shift fenugreek leaves into a bowl. In that add 1tbsp turmeric powder, 1tbsp ginger garlic paste, chopped green chili, 1tsp ajwain seeds and a pinch of asafoetida. Mix it well.
Now add wheat flour, curd, salt and 1tbsp oil in fenugreek leaves mixture.
Knead it properly and make a smooth dough by adding lukewarm water.
Keep it in mind that the dough should not contain much water.
Cover the dough for 15 minutes. After 15 minutes will see the dough become swell and soft.
Now make small balls from dough in oily hand. Roll this ball into medium size round and apply oil. Again fold it twice and make a rectangular shape by using flour.
Take a hot tava and put paratha on it.
Apply oil on both sides of paratha and roast it on medium flame till it turns in to the golden brown.
Now Methi paratha is ready to serve with any pickle, curd or any curry.