Firstly, chop and wash the fresh fenugreek or methi and drain the excess water.
Further, add Maize flour/Makki atta, methi, and salt, in a mixing bowl and mix them well.
Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.
If the dough becomes sticky then add more flour or if the dough is dry then add some water.
knead the dough for a few minutes until the dough become firm and smooth, with just the right rolling consistency.
After that, knead the dough with wet hands and make a ball.
Further, prepare round rotis by patting the batter on a wooden board with your hands or you can also roll by keeping the batter in between 2 sheets of polythene.
Or flatter the dough with your palm, and then roll it into a spread using the rolling pin.
Now, pick the paratha, pat it between your hands to shake off the excess flour, and place it on the hot tawa.
Further, in about 30 seconds the little bubble will start appearing, with the help of a spatula turn the paratha over to the other side and cook for 30 seconds.
After that, drizzle ½ teaspoon of oil over the paratha and with the spatula spread it evenly, and then turn it over to another side, drizzle and spread ½ teaspoon oil, and cook.
Further, with the spatula press down gently all over the surface of the paratha in a circular motion on both sides to make it crispy.
Keep flipping the paratha back and forth a few times or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
Finally, serve this hot and tasty methi makka paratha or methi makai paratha with aloo sabzi, Methi Chutney, and Gajar Mooli Gobhi Achar.