Take whole wheat flour in a mixing bowl add some salt just to taste and make a soft dough,knead the dough for 2-3 minutes to make soft. Keep in rest for 10-20 minutes before rolling it for paratha.
Heat the oil in a broad non-stick pan and add the ajwian/jeera. Add the fenugreek leaves and saute on a medium flame for 2 minutes.Add the ginger-green chilli, besan, red chilli powder and salt and saute on a medium flame for 2 minutes,while stirring continuously.Transfer the mixture into a plate and allow it cool.
Roll out one portion of the dough into circle using a little whole wheat flour for rolling.Place one portion of the methi stuffing in the center of the circle, bring together all the sides in the center and seal tightly.Roll out again into circle,to make paratha using a little whole wheat flour form rolling pin.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.make all parathas.
Serve hot with fresh curds or pickle or sabji.
