Pluck the methi leaves from the stem, wash and pat them dry. Then chop them finely.
In a bowl, add wheat flour, corn meal flour, coriander powder, red chilli powder, turmeric powder, salt together. Mix well, so everything is incorporated well.
Now add methi leaves, grated ginger and chillies and add water little at a time and make a tight and firm dough as shown in the picture. Now add 1 tablespoon of oil and knead the dough for one more minute. Cover it and let it sit for 20 minutes.
Divide the dough into 12 equal portions. Make smooth ball and then flatten it between your palm. Now start rolling and roll evenly into 5-6 inch diameter circle.
Heat the tava on medium heat. Once hot, place the rolled paratha on it. Flip the paratha once you start noticing tiny bubbles on the surface.
Start applying oil on top side and flip it again and cook it by pressing it very lightly and gently using spatula. Now apply some oil on top side and then flip it. Again cook by pressing with spatula. Cook it properly for few minutes by flipping the paratha 2-3 times.
Once cooked from both side, remove it from tawa and keep in insulated pot, so that they stay warm. Similarly cook all the paratha repeating same process. Enjoy with green chutney, or pickle or simply chau