Add the ground paste of methi, green chilli and spinach with the wheat flour. Add ghee or
oil. Knead the flour well and add some water if required and make it to the right
consistency. Cover it and leave aside for 15 mins. Make smalls balls and roll about
3" in diameter. Smear a little oil or ghee and fold or roll again to about 6" in
diameter. Cook on both sides. When brown spots appear, smear ghee or oil on the parantha
and shallow fry.