How to make Dried Fenugreek Leaves Paratha :
Take wheat flour, chickpea flour, kasuri methi, carom seeds, salt and 2 tsp oil in a big mixing bowl. Now with help of lukewarm water knead soft and smooth dough. Cover and keep the dough aside for 20 minutes to set.
When the dough is set, grease your hands with oil and knead it again. Heat a tawa on flame. Make small lump from the dough equal to the size of lemon and roll giving it round shape. Dust this with dry flour and roll out in to 4 to 5 inch diameter parantha thinly.
Apply some oil over the rolled parantha and fold into half. Apply some more oil over this folded parantha and again fold giving it a cone shape. Dust this again with dry flour and roll out in triangular shape.
Spread some oil over the heated tawa and place rolled parantha over it. When the parantha gets dark on the surface, spread 1 tsp oil over the parantha evenly and turn on the side. When the parantha is roasted from the other side, apply some oil on this side as well and continue roasting until it gets brown spots on both the sides. Take off the roasted parantha and place it over a bowl kept above the plate.
Likewise prepare remaining paranthas as well. With this much four paranthas can be prepared. Serve these delectable paranthas with aloo matar sabzi, matar paneer sabzi, curd, chutney, pickle or any other chutney as per your taste.
You can also add cumin seeds instead of carom seeds.