Clean and finely chop 2 cups of fresh fenugreek (methi) leaves. Set aside.
In a large mixing bowl, combine 2 cups of whole wheat flour (atta), the chopped methi leaves, 1 teaspoon of salt, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala.
Add 2 tablespoons of oil to the mixture and mix well.
Gradually add water (approximately 1/2 cup) to the mixture and knead it into a soft, smooth dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust a rolling surface with some dry flour and roll each ball into a circular paratha, about 15-20 cm in diameter.
Heat a tawa (flat pan) on medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side until golden brown spots appear.
Apply a little ghee or oil on both sides of the paratha and cook for another 30 seconds on each side until fully cooked and crispy.
Serve hot with yogurt, pickle, or any side dish of your choice.