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. So check out the step by step pictorial recipe 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 and sallow fry the parathas one at a time by drizzling some oil on both the sides into a light golden colour.
Serve hot with some pickles, yoghurt, butter or any side dish.
Mix atta, salt to taste, red chili flakes, turmeric powder, garam masala
powder & asafoetida.
Add chopped coriander leaves & oil.
Mix well and add kalonji (nigella seeds).
Knead into a soft dough with required quantity of water.
Divide dough into 4-5 equal portions. Roll out each portion into a circle
Heat tawa & sallow fry parathas by drizzling some oil into a light golden colour. Serve hot with some pickles, yoghurt, butter or any side dish.