Hara Dhania Paratha Recipe (Coriander Paratha)

Hara Dhania Paratha Recipe (Coriander Paratha)
1277 ratings.

The Hara Dhania Paratha also known as the Coriander Paratha is a simple and healthy paratha that is extremely rich in fiber and nutrition. This paratha is a refreshing change from the regular roti and phulkas and can be had as snack or packed into a lunch box for the kids school. It is also attractive to kids because of its beautiful green color, and getting them to eat this at school will seem a breeze. Serve Hara Dhania Paratha Recipe (Coriander Paratha) with pickle of your choice and raita.

If you like this recipe, try more of our lunch box recipes like

  1. Makki Ki Roti Recipe 
  2. Muttai Parotta Recipe
  3. Mooli Paratha (Thepla) 
  4. Punjabi Aloo Paratha Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Roti Tawa, Steel Mixing Bowl
Prep in

20 M

Cooks in

20 M

Total in

40 M


4 Servings


  • 1-1/2 cups Whole Wheat Flour
  • 1 teaspoon Cumin powder (Jeera)
  • Coriander (Dhania) Leaves , small bunch, finely chopped
  • 2 Green Chillies , finely chopped
  • 1 inch Ginger , grated
  • Salt and Pepper , to taste
  • 1 teaspoon Turmeric powder (Haldi)
  • Cooking oil , or ghee for cooking

How to make Hara Dhania Paratha Recipe (Coriander Paratha)

  1. To begin making the hara dhania (coriander) parathas, combine all the ingredients into a large mixing bowl. Add a little water at a time and knead to make a firm and smooth dough. Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until the dough is smooth.

  2. Keep the dough covered in a bowl for atleast 10 minutes before you can start making the paratha.

  3. Divide the dough into 10 to 12 portions. Take each paratha ball, roll it out into a round circle, by dusting in flour to prevent it from sticking.

  4. Now, heat the flat iron skillet on medium heat for a few minutes.

  5. Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice it starts puffing up slightly in spots. At this point smear some ghee or oil over the parathas and flip and cook in the other side. Cook on both sides, until you notice that the parathas have brown spots on both sides.

  6. Continue the same process of cooking the remaining hara dhania parathas and stack them one over the other.

  7. Serve these delicious Hara Dhania Paratha or Coriander Parathas along with pickle of your choice and raita.

Last Modified On Tuesday, 03 January 2017 13:19
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