Hara Dhania Paratha Recipe - Coriander Paratha
The Hara Dhania Paratha also known as the Coriander Paratha is a simple and healthy paratha that is extremely rich in fibre and nutrition. Serve along with pickle and raita of your choice.
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 your kids lunch box.
Hara Dhania paratha is quick to make and can be served with any curry, dal or sabzi of your choice.
If you like this recipe, try more of our lunch box recipes like
- 1-1/2 cups Whole Wheat Flour
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- Salt and Pepper , to taste
- Oil , or ghee for cooking
How to make Hara Dhania Paratha Recipe - Coriander Paratha
To begin making the Hara Dhania Paratha Recipe, combine the wheat flour, cumin powder, turmeric powder, coriander leaves, green chillies, ginger, salt and pepper 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 and soft.
Keep the dough covered in a bowl for at least 10 minutes before you can start making the paratha.
Divide the dough into 10 to 12 portions. Take each paratha ball, dust in flour and roll it out into a round circle of about 8 inch diameter.
Now, heat the flat iron skillet on medium heat for a few minutes.
Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice spots appear on the top. At this point flip and cook the dhania paratha the other side. smear some oil or ghee and flip again. Cook on both sides, until you notice that the parathas have golden brown spots on both sides and is cooked.
Continue the same process of cooking the remaining hara dhania parathas and stack them one over the other.