Ingredients:
1½ cup fenugreek leaves/methi chopped
250 grams millet/bajra flour
100 grams wheat/gehu flour
Salt to taste
4 green chillies, crushed
¼ teaspoon turmeric/haldi
¼ teaspoon asafoetida/hing
2 tablespoons oil
1 teaspoon sesame/til

Preparation:

Wash methi and drain.
Mix together flours, methi, chillies, turmeric, asafoetida, oil and sesame.
Roll out into parathas and cook both sides on a tawa.

Serve hot with green chutney.