Soak methi in salted water for 10 mins. Drain, rinse, and finely chop.
Combine chopped methi with salt, ajwain, red chilli, turmeric, kasuri methi, besan, atta, and 2 tbsp oil.
Mix in the ginger-garlic-chili paste and curd.
Gradually add water to form a semi-firm dough.
Cover and let the dough rest for 15 mins.
Knead again briefly and divide into 6 equal balls.
Roll out into thin circles using dry atta for dusting.
Place on a hot tawa over high flame. Flip when bubbles appear.
Apply oil to both sides and cook until golden-brown.
Serve hot with achaar and dahi.
