Make dough out of whole-wheat flour as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
Mash the blanched Methi slightly with spoon and add salt n red chilli powder.
Make a ball of dough slightly thicker than chapati and roll it a little.
Place the Methi on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll like any other paratha.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
Serve methi ka paratha with homemade butter.