Wash the fresh methi leaves thoroughly under running water to remove dirt and grit. Pat them completely dry with a kitchen towel because excess moisture makes the dough sticky and difficult to roll.

Remove the leaves from the thick stems and chop them finely. Smaller pieces distribute evenly throughout the dough and prevent tearing during rolling.

Add whole wheat flour, salt, ajwain, red chili powder, and turmeric to a large mixing bowl. Whisk everything together so the spices spread evenly through the flour.

Toss the chopped methi leaves into the flour mixture. Add 2 tablespoons of oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add water while mixing until a soft, pliable dough forms. Knead gently for 3 to 4 minutes until smooth because overworking develops too much gluten and creates tough parathas.

Cover the dough with a damp kitchen towel and let it rest for 15 to 20 minutes. Resting relaxes the gluten strands, making the dough easier to roll and the final parathas softer.

Divide the rested dough into 8 equal portions and roll each into a smooth ball. Dust a ball lightly with flour and roll it into a circle about 6 to 7 inches in diameter.

Heat a tawa or flat griddle over medium high heat until very hot. Place the rolled paratha on the hot surface and cook until small bubbles appear on top, then flip.

Brush ghee or oil on the cooked side while the second side cooks. Flip again, apply ghee to the other side, and press gently with a spatula until golden brown spots appear on both sides.

Transfer the cooked paratha to a plate lined with a kitchen towel or place in a casserole to keep warm. Repeat with the remaining dough balls, stacking as you go.