Here's what we need:
1 bunch kasoori methi (dried fenugreek leaves)
1/4 tsp chilli powder
1/4 tsp salt
lemon sized wheat dough (refer Roti recipe to prepare the dough)
Roll the dough to a 6' circle. Smear and spread a little oil at the centre. Sprinkle little salt and chilli powder with 1 tsp of kasoori methi and keep it at the centre of that circle. Now, fold the dough to quarters and roll it to flat triangular breads. Heat an oiled iron griddle, transfer the paratha to the hot surface allowing it to cook partially on one side. Turn, allowing the other side to cook partially. Now oil the upper surface of paratha facing to you. Turn and allow the paratha to cook. Oil the other surface, turn, cook the other side as well. The parathas are done once they have black spots and look cooked. Serve hot with curd and pickle.