In a pan, heat ghee or oil and add cumin seeds, followed by chopped fenugreek leaves. Sauté until the fenugreek softens. Remove methi on a plate and allow it to cool down.

Divide the dough into equal-sized portions and shape them into balls.

Take a dough ball, dip it into dry whole wheat flour, and roll it into a small circle using a rolling pin.

Apply a thin layer of ghee or oil on the rolled circle. Fold the circle into half to form a semi-circle. Apply ghee or oil again and fold it once more to form a triangle.

Roll the triangle gently into a slightly thicker paratha.

Heat a griddle or tawa on medium heat. Place the rolled paratha on the hot griddle. Cook until small bubbles appear on the surface, then flip the paratha.

Apply ghee or oil on the cooked side, then flip again and apply ghee or oil on the other side.

Continue cooking the paratha, pressing the edges with a spatula, until both sides are golden brown and crisp.

Remove from the griddle and repeat the process for the remaining dough balls.

Serve hot Khasta Methi Parathas with yogurt, pickle, Shrikhand, or any side of your choice.

Enjoy your delicious and flaky Khasta Methi Parathas!