Recipe

Methi Paratha:
1)   Prepare green chilli and garlic paste: Grind green chilies and garlic into a fine paste. Set aside.
2)    Prepare the dough:
In a bowl, take chopped one-and-a-half cups of fenugreek leaves, add salt as per your requirements, mix it well, and set it aside for some time.
Now, take that bowl and add turmeric powder, crushed carom seeds, paratha masala, homemade spice mix, sesame seeds, green chilli and garlic paste, one boiled grate potato, and one cup of wheat flour. Combine everything and mix it well.
Add 2 tbsp. of curd for smoothness, mix it well, and then add 1 tbsp. of oil.  
Knead the ingredients into a soft dough, gradually adding flour. Allow the dough to rest for 15 minutes.
3)   Shape the Parathas:
Divide the dough into equal-sized balls. Roll out each ball into a round shape, spread some oil, and sprinkle a little dry flour for dusting. Then fold it into a square shape.
Roll out each one into a square shape.
Ensure the paratha is neither too thick nor too thin.
4)   Cook the parathas:
Heat a griddle or tawa over medium heat.
Lay the paratha onto the heated tawa and cook until tiny bubbles form on the top.
Flip the paratha, spread some oil, and cook until golden brown spots appear on both sides.
Press gently with a spatula while cooking to ensure even cooking.

Special Raita:
1)   Prepare Raita Mix: Take 3 tbsp. of curd, and whisk it well, add mashed eggplant (peel the skin), coriander-cumin powder, salt, and black pepper powder in a mixing bowl. Mix it well.
2) Tadka (Seasoning): Heat oil in a small pan. Add mustard seeds and Asafoetida. Let them splutter, then pour this seasoning over the prepared raita. Mix it well.
Tips:
1. Dough Consistency: Ensure the dough for parathas is soft and pliable but not too sticky. Adjust the water quantity accordingly.
2. Even Cooking: Cook parathas on medium heat to achieve an evenly cooked, crispy texture.
3. Raita Enhancement: Add finely chopped fresh coriander and mint leaves to the raita for a cool twist.
Cautions:
1. Spice Levels: Adjust the quantity of green chilies according to your preference.
2. Square Shape: Take caution while rolling out the dough to maintain a square shape for the parathas.
3. Cooking Time: While the parathas are cooking, keep a tight eye on them to avoid burning or over-browning.