2 cups of wheat flour
1 1/2 tsp salt (or as per taste)
1 1/2 tsp red chillipowder
1/4 tsp turmeric powder
2 bunches of fresh fenugreek leaves( preferably small leaves bunch)
oil for cooking (little oil required to make roti's)
water for making dough (preferably warm water)

Separate fenugreek leaves from the bunches, and wash them well in
the cold water.

Cut them very small as much as possible.

Take flour in a wide and depth mixing bowl. Add salt, fenugreek
leaves, chillipowder, turmeric powder and 2 to 3 tsp of oil.

Mix well all above ingredients with the flour and make a dough
like you make for chapathis with warm water.

Set aside for 15 minutes.

Heat tawa( or pan for making chapathis). Meanwhile divide dough
into equal portions a/c to the size you desire to make a roti ( I
made little bigger than the round we make generally for pulka).

Take a round and make a flat round like pulka and with little oil
cook on tawa, on both the sides well by maintaining medium heat
all through. (they should be cooked well, so that they stay fresh
for couple of days, if you are making in lots)

Repeat with other rounds too. Now have them hot or cold with any
chutney or fresh curd. You will enjoy.

Note: I like methi rotis' to have them just like that with out
any chutney or pickle:-)) They taste great even next couple of
days too.