½ cup packed fresh or frozen fenugreek leaves (If using frozen, thaw beforehand and remove as much moisture as possible using paper towels) ; See Notes for substitutions
In a large mixing bowl, add the cassava flour, the fenugreek leaves and all the spices. Then add the 1 tbsp oil. Then add ½ cup of hot water (that had been boiling) and stir using a spatula to mix well. Then slowly add more hot water (about ¼ cup) until all the flour is wet. Wait for a couple mins for the dough to cool sufficiently enough to handle. Then using your hands knead to form a smooth dough. Add the extra olive oil and make dough soft and smooth. Divide dough into 8 balls and keep them covered.
Heat a frying pan and start rolling the dough balls one at a time using parchment paper to prevent them from sticking to the rolling pin. Dust with cassava flour as needed.
Cook the parathas for two mins on each side until brown spots appear on them and brush lightly with olive oil or ghee. Cover with foil until ready to serve.
Notes
If you cannot find fresh or frozen fenugreek leaves, use finely chopped spinach instead and add 1 tbsp dried fenugreek leaves to the recipe If you are using fresh fenugreek leaves, you may need a little bit more quantity of water than stated in the recipe since frozen methi has some water content of its own.So you may need to add a few more tablespoons of water than stated in the recipe.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/10/cassava-fenugreek-flatbread-grain-free-methi-paratha-paleo-aip-vegan.html