Pudina Dhania Paratha | Pudina Lachha Paratha | Paratha Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 7-8 parathas
- 1 bowl/recipe chapathi/roti dough (whole wheat/atta)
- ½ Cup chopped fresh pudina/mint
- ½ Cup chopped fresh dhania/coriander/kottambri
- 1 chopped clove of garlic
- Black pepper and salt to taste
- Whole wheat flour/atta for dusting
- Ghee/oil for roasting
- Finely chop pudina and coriander
- Also chop garlic and add these to a plate
- Mix well, season with salt and pepper
- Pinch a ball from the dough
- Dust with atta and roll into a thin chapathi
- Apply oil or ghee and spread
- Next spread the chopped pudina dhania mixture all over
- Roll the rolled out chapathi tightly as shown
- Pull the rolled out dough slightly and roll sideways as shown
- Tuck the end on top and form a flat patty
- Repeat with all dough and mixture
- Dust with atta and carefully roll into a paratha, this time slightly thicker
- Roast on a heated tawa
- Apply oil or ghee
- When roasted well on both sides remove from tawa
- Lightly break up the layers
- Serve with raitha or aloo jeera!
You can also use only pudina or onyl dhania
Add some masala also if you want some heat, like garam masala or red chilli powder to the pudina stuffing
When rolling out the final layered paratha do not apply a lot of pressure as the layers will disappear
Recipe by Food Of Interest at https://foodofinterest.com/pudina-dhania-paratha/
3.5.3226