Take out all the leaves from the methi bunch and roughly chop them. Keep them aside.
Take a large bowl and add whole wheat flour in it. Add Mix salt, cumin powder and red chilli powder in the flour.
Add chopped fenugreek leaves and mix well with the flour.
Now, gradually add water for kneading the dough.
Make medium-sized balls from this dough, flatten them and keep them aside.
Take a rolling pin, coat a small ball in dry flour and shape these balls one by one into a round-shaped flatbread (just like Pitta bread).
Heat a flat pan or Tawa. Add one of these parathas to it. Keep the flame on medium and let it cook for a while.
When small light brown spots start appearing at the bottom, flip onto another side. Apply oil or ghee on the top (already cooked) side and once another side is cooked, flip it again and apply oil or ghee on this side. Cook from both sides when you see lots of tiny little brown spots.
Repeat the process with all the parathas.
Methi parathas are ready.