1. I used to make Methi paratha with atta, methi leaves and very little spices, till we went to Vadodara (Gujarat). There I learnt to make Thepla, a similar paratha, which uses many types of grains, and a unique combination of all the tastes (rasas) in a single dish. This is one of the most popular breakfast breads of Gujarat. People of Gujarat prefer to eat this with hot & sweet garlic chutney (Lasan ni chutney) and sweet mango chutney (Chhunda).
2. You can store it in a dry & airtight vessel for 4-5 days, hence, is a convenient food for travels.
3. You can vary the quantity of spices as per your taste.
4. Always cook Methi parathas(or any other paratha) on high heat. This way they remain softer even after cooling down.