Dhaniya Paratha | Coriander Paratha Recipe

Dhaniya Paratha | Coriander Paratha

  • Prep Time
    5 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Intermediate

Dhaniya Paratha | Coriander Paratha is a simple dish.

Dhaniya Paratha | Coriander Paratha is a healthy dish. It requires one main ingredient that is coriander leaves and regular spices. Coriander or cilantro is rich in vitamin C, vitamin K and dietary fiber. You can prepare this dish for lunch or dinner. It tastes very good with pickle, raita or curd. So, try this recipe and let us know your feedback in the comment section.

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This recipe was made by a lovely mom – Shveta Sheth

Tips and suggestions by the Mom Chef:-

  • Applying ghee and pressing the paratha from all sides, makes it crispy.

For more such exciting recipes like Dhaniya Paratha | Coriander Paratha, please click on the following links:

  1. Sooji Uttapam | Sooji Chilla
  2. Chocolate Banana Crepe
  3. Bedmi Puri

 

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Ingredients

  • Dhania Patte/ Coriander Leaves - 1/2 bunch (finely chopped)
  • Kala Namak/Black Salt - 1/2 teaspoon
  • Chaat Masala - 1/2 teaspoon
  • Salt - as per taste
  • Lal Mirchi Powder/Red Chili powder - 1/2 teaspoon
  • Bhuna Jeera Powder/Roasted Cumin Seeds Powder - 1/2 teaspoon
  • Gehun/Whole Wheat Dough - for making 3 to 4 roti
  • Ghee/Clarified butter - 1 to 2 teaspoon

Instructions

  1. Wash the coriander leaves and finely chop the leaves. Take it in a bowl and put black salt, chaat masala, salt, red chili powder, cumin seeds powder. Mix well all the ingredients with hands.
  2. Take a small portion of the ready wheat dough, roll in the middle, apply some dry wheat flour and roll to make a small roti.
  3. Take about 1 to 2 tablespoon of the coriander leaves filling. Place in the middle of the small roti. Roll over the sides of the roti, to make like a small pocket.
  4. Press the small pocket in the middle with hands. With light pressure, roll it, to make a paratha.
  5. Place the paratha in the middle of the hot pan, as one side cooks lightly, flip it and apply ghee. Press with a spatula from all sides, apply ghee as required and roast till it gets light brown spots and becomes crispy. Cut it in the middle into two halves for serving.
  6. The Dhaniya Paratha | Coriander Paratha is ready to serve with raita, pickle or as a tea-time snack dish.

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