Combine all the ingredients except the water and mix well. Now add hot water slowly and make it into a soft and pliable dough. Cover the dough with a damp kitchen cloth and let it rest for at least half an hour.

Heat oil in a non-stick pan and add the saunf, green chilies, and ginger. Fry for about 30 seconds and then add the chopped methi leaves. Let the leaves cook covered for about 10-15 minutes until all the water from the leaves evaporates and the leaves are cooked. Do not add any water, the leaves will let out quite a bit of water and this will help to cook the leaves. Also, cook it in low to medium heat.

Once the leaves are cooked, add the dry masala powders, salt, and the besan and mix well. Make sure that everything mixes well and there are no lumps of besan or masala powders.

Turn off the flame and let the masala cool down. When cooled, the masala will crumble into a powdery mix. Crumble it and keep it aside.

Make equal size balls out of the dough (about 10-12) and then roll each ball into a small circle (about the size of the poori).

Now add about a teaspoon full of masala in the center and bring all the sides of the dough into the center and make a pouch. Seal the edges carefully.

Now roll this out into a paratha carefully without breaking the dough too much.

Cook it on a hot griddle on both sides using about ½ teaspoon of oil per paratha.

Serve with pickle and yogurt! I made this with some channa masala to eat for dinner.