Wheat flour – 2 cups

Methi leaves – 1 cup tightly packed fresh methi leaves

Red chilli powder – 1/2 tsp

Curd – 2 tbsp

Oil – 1 tbsp

Turmeric powder – a pinch

Finely chopped Garlic cloves – 6-7

Finely chopped green chillies -2

Salt to taste

Oil or ghee as required for frying


  1. Rinse the methi leaves well. Drain them completely. Chop the methi leaves finely and keep it aside.
  2. Mash green chillies and garlic to a fine paste in a motor pestle. Take a bowl, add methi leaves and green chilli and garlic paste along with rest of the ingredients.
  3. Give it to a good mix. Add water little by little and keep kneading to make the dough soft.
  4. Cover with a damp cloth and rest it for half an hour.
  5. Make medium size balls of the dough. Dust the dough ball with some flour and then start rolling the paratha.
  6. Heat a tawa and place the roti on it .
  7. Wait for few seconds, you will notice few tiny bubbles on the surface. Flip the paratha.
  8. Cook the other side for a few seconds. Then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns brown.
  10. Serve methi paratha hot with pickle and curd.



Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups


  • Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
  • Wash all the finely chopped leafy vegetables and keep it aside.
  • Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
  • Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
  • Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
  • Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
  • Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.


Adjust the water quantity according to your wish.