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Tuesday, 31 March 2015

Coriander Leaves Parathas


          A healthy and a nutritious Paratha made with fresh coriander leaves makes for a wholesome breakfast. Loaded with a number of nutrients, coriander leaves lends a good aroma to our daily parathas and is equally delicious too. 

          It can be served as a snack any time of the day by cutting them into bite sized pieces along with mayo / hummus. Otherwise, it is best enjoyed with any side dish, raita, pickles, plain yoghurt or just butter. It is also a great lunch box meal. Please check for a step by step method with pictures to prepare it.








  • 1 cup atta (whole wheat flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili flakes
  • 1/4 tsp. asafoetida (hing)
  • 1 1/2 cups fresh coriander leaves, chopped
  • 1 tbsp. oil
  • 1/2 tsp. kalonji (nigella seeds)
  • oil to shallow fry


          In a bowl, combine all the ingredients (except oil to shallow fry) and knead into a soft dough with required quantity of water. Keep aside to rest for 30 minutes.

          Divide the dough into 4-5 equal portions. Roll out each portion into a circle like chapattis. Heat a tawa / griddle and sallow fry the parathas one at a time by smearing some oil on both the sides into a light golden colour. 

          Serve hot with some pickles, yoghurt, butter or any side dish.




                                        Mix together atta, salt to taste, red chili flakes, turmeric 
                                        powder, garam masala powder and asafoetida.



                                        Add the chopped coriander leaves and oil.



                                        Mix well and add kalonji (nigella seeds).



                                        Knead into a soft dough with required quantity of water.











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