Take chopped fenugreek leaves in a plate. Add turmeric powder, coriander powder, cumin powder, red chili powder, sugar, ajwain seeds, yogurt, salt.
Mix well and keep aside for 15 minutes.
Add wheat flour.
Knead into a dough. Keep aside for 15 minutes.
Roll a paratha with a rolling pin.
Roast on a tava applying oil on both sides.
Notes
I have added 1/2 tsp red chili powder as ajwain seeds also has a spicy taste however you can adjust the taste as per your liking.This paratha tastes good even if you skip using garlic.Generally you will not need additional water for dough kneading as yogurt and fenugreek leaves provides enough liquid. However you can add little water for kneading the dough.