Add the chopped methi leaves and 2 teaspoons of oil to the bowl. 

Gently rub the mixture between your palms so the leaves soften and release their aroma.

Gradually add water and knead into a soft, pliable dough. 

The dough should feel smooth but not sticky.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Divide the dough into equal balls. 

Lightly dust with flour and roll each ball into a round disc of medium thickness.

Heat a tawa over a medium flame. 

Cook each paratha, brushing lightly with oil, until golden brown spots appear on both sides and the paratha is fully cooked. 

Serve warm with curd or pickles.