Ingredients:

For the dough:

2 cups whole wheat flour
1/2 teaspoon salt
Water (as needed)
For the fenugreek filling:

1 cup fresh fenugreek leaves (methi), chopped
1 small onion, finely chopped
2 green chilies, finely chopped (adjust to your spice preference)
1 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/4 cup chopped cilantro (coriander leaves)
Salt to taste

Instructions:

For the dough:

Follow the same instructions as mentioned above for the Aloo Paratha dough.
For the fenugreek filling:

Mix all the ingredients for the fenugreek filling in a bowl until well combined.
Assembling the Methi Parathas:

Divide the dough into equal-sized balls and the fenugreek filling into smaller balls.

Roll out one dough ball into a small circle. Place one fenugreek filling ball in the center and bring the edges of the dough together to enclose the filling.

Flatten the stuffed ball and roll it out gently into a paratha, about 6-7 inches in diameter.

Cook the rolled-out paratha on a griddle or flat pan over medium heat until both sides are golden brown, applying oil or ghee on each side.

Serve the Methi Parathas hot with yogurt, pickles, or your favorite chutney.