Firstly pluck methi leaves from the stems

Add methi leaves, water, and turmeric powder and rinse well

Transfer to a colander and wash well till the water turns clear; drain  the water completely

Add flour, salt, turmeric  powder, Kashmiri chilli powder in a wide mixing bowl; mix well

Furthermore add methi leaves, curd, and oil; mix well

Add water little by little to make a soft pliable non-sticky dough

Grease your hands with oil and knead for 2-3 minutes

Cover with a damp cloth and rest the dough for at least 30 minutes. I rested for 1 hour

Knead again and divide the dough into equal portions. Roll them into smooth balls and keep aside

Sprinkle flour on the rolling board, and place a ball of dough on the flour. Dust flour on top

Roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll

Repeat and prepare all paratha

Heat a tawa till hot on a medium-high flame

Dust off the excess flour from the paratha

Add ghee and place the methi paratha on the tawa

Furthermore, add ghee on top of the paratha and gently spread

when you see tiny bubbles on the paratha,  flip and cook another side

Press gently and cook till they are slightly brown

Serve methi paratha with raita, pickle, etc.