How To Make Coriander Paratha Or Hara Dhania Ke Parathe?
Coriander Paratha- Stuffed Parathas With Fresh Coriander And Spices. Paratha Recipes. Vegan.
Coriander Paratha or Hara Dhania Ke Parathe is an easy paratha recipe that is stuffed with fresh coriander leaves and spice powders. Usually, many people make coriander paratha with fresh coriander kneaded into the dough. So, when i came across this recipe while browsing through a cookbook, i was hooked. I liked the idea of using the fresh coriander leaves itself as a stuffing along with besan (chickpea flour). This coriander paratha that is also vegan makes a great breakfast option or even a filling dinner when served with a light salad. I usually make this paratha when i run out of main stream veggies and we enjoy the flavor burst from the fresh coriander leaves. We are great fans of coriander and mint and it came as no surprise when i found that Lil A enjoyed this with some fresh home made yogurt.
You can also make these parathas for a picnic or travel. The key thing to making some fabulous coriander paratha lies in roasting the gram flour correctly. If you do not roast the gram flour properly, you will have a raw taste in your stuffing that is quite unpleasant. If you are bored of making coriander chutney with all that coriander excess, i m sure you will find this hara dhania ke parathe a welcome change. Let us now check how to make coriander paratha step by step.
Step By Step Tutorial For Making Coriander Paratha
Heat a pan and dry roast the gram flour until light brown and aromatic. Make sure you do this on medium flame and keep an eye on the flour as it tends to burn quickly.
To the roasted gram flour, add the chili powder, coriander powder, cumin powder, chaat masala and salt along with finely chopped coriander leaves. Mix well.
Take a ball of dough. Flatten it into a disc and dust with some flour. Roll into a ½″ thick circle. Place a tablespoon of the filling in the middle and pinch the ends of the dough together like a bag as shown in the picture.
Now flatten the stuffed dough ball gently and dust with flour.
Gently roll out the stuffed and flattened dough disc into a 1.5 cm thick round making sure you do not tear it. Once done, heat a tawa. Place the flattened paratha on it.
Flip the paratha over after a min and smear oil. Cook for 30 more seconds and flip over. Smear oil on the other side and cook till golden dots appear as shown in the picture.
Remove from flame and serve hot with yogurt and pickles or any curry of your choice. We love our coriander paratha piping hot, preferably straight from the tawa.
Recipe For Coriander Paratha Or Hara Dhania Ke Parathe
Coriander Paratha Recipe| Hara Dhania Ke Parathe
- Whole wheat flour 1.5 cups
- Salt to taste
- Oil to fry the parathas
- For The Stuffing
- Besan/ Gram flour/ Besan 2 tbsp
- Coriander leaves 1 cup tightly packed chopped finely stalks and all.
- Chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chaat masala ½ tsp
- Salt to taste
- In a large mixing bowl, place the wheat flour and salt and mix well using a whisk.
- Knead using water to a smooth non sticky dough and set aside.
- To prepare the stuffing, heat a pan and dry roast the besan (chickpea flour) until aromatic and light brown. Takes 2 to 3 mins on medium flame.
- Once done, let cool.
- To this, add the chili powder, cumin powder, coriander powder, salt and chaat masala along with chopped coriander leaves and mix well.
- Divide the dough into 8 parts and shape each part into a ball.
- Flatten a ball of dough into thick disc, dust lightly with flour and roll out into ¼" thick disc
- Place a tablespoon of filling in the middle and pinch the ends of the dough together.
- Flatten this gently using your hands and dust this lightly with flour.
- Roll this into a 1.5 cm thick circle using a rolling pin, taking care not to tear the dough.
- Once done, heat a tawa and place the paratha.
- Cook till golden spots begin to appear on each side.
- Smear each side with oil once spots appear and cook each side for another 30 secs, flipping the paratha in between.
- You will know the paratha is done when there are golden spots on the surface of the paratha.
- Once done, remove from flame and serve hot.
- Repeat with remaining dough and stuffing.