Sabsige Soppu Paratha | Dill Leaves Paratha | Paratha Recipes

Soft, loaded with fibre and nutrition, perfect to pack for lunch box, sabsige soppu paratha
09/26/2018 9:22:53 PM vindhyadesai

Sabsige Soppu Paratha

Today we are back with one more kid friendly, lunch box recipe from FOI. Sabsige soppu paratha or dill leaves paratha makes an excellent paratha to pack for the lunch box. These parathas do not have filling, the dill leaves are mixed with the atta and kneaded into a dough. They are then rolled out like plain parathas by folding them triangles.
As sabsige soppu paratha does not have any filling it does not turn soggy either. But the biggest advantage by far is you can feed kids some nutritious dill leaves which they generally tend to avoid. Dill leaves are rich in Vitamin A and fibre.

Sabsige soppu paratha can be served with some yogurt and pickle. A blob of jam goes well with the kids. Or you have a variety of chapathi roti side dishes to choose from to make it extra special. Try more dill leaves recipes from FOI, dill leaves yogurt sandwich etc. Try more paratha recipes from FOI:
Beetroot paratha
Carrot paratha
Aloo paratha
Gobhi Paratha
Paneer Paratha

Sabsige Soppu Paratha | Dill Leaves Paratha | Paratha Recipes
 
Prep time
Cook time
Total time
 
Soft, loaded with fibre and nutrition, perfect to pack in the lunch box, sabsige soppu paratha
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 10 parathas
Ingredients
  • 2 Cups whole wheat flour/atta
  • ⅛ Tsp salt
  • ¼ Tsp jeera
  • ½ Tsp whole black pepper
  • ½ Cup finely chopped dill leaves
  • 1 grated clove of garlic
  • Water as required
  • Oil to apply on dough and roast paratha
Method
  1. In a bowl take the whole wheat flour/atta
  2. Sprinkle salt to taste
  3. In a mortar, pound black pepper and jeera into a coarse powder
  4. Grate a cloved of garlic directly into the bowl
  5. Clean and wash the dill leaves/sabsige soppu
  6. Finely chop the dill leaves
  7. Add the chopped dill leaves into the bowl
  8. Mix everything very well
  9. Start adding water little by little and mix well
  10. The dough starts coming together
  11. Add water as required and knead into a soft dough
  12. Apply oil and let the dough rest for atleast 30 mins
  13. To make paratha, divide into small balls
  14. Flour the surface and roll into a 2" round
  15. Apply some oil and fold into half and then into a triangle as shown
  16. Roll out the paratha, evenly and not very thin
  17. Heat a tawa, roast the paratha with oil
  18. Roast well on both sides till golden and cooked
  19. Serve hot with a side dish of your choice
Notes
You can knead the dough ahead of time and refrigerate for upto a day

These can also be rolled into thepla or chapathis, skip folding step

Add water slowly while kneading the dough

Sabsige Soppu Paratha Stepwise:
In a bowl take the whole wheat flour/atta
Sprinkle salt to taste
In a mortar, pound black pepper and jeera into a coarse powder
Grate a cloved of garlic directly into the bowl
Clean and wash the dill leaves/sabsige soppu
Finely chop the dill leaves
Add the chopped dill leaves into the bowl
Mix everything very well
Start adding water little by little and mix well
The dough starts coming together
Add water as required and knead into a soft dough
Apply oil and let the dough rest for atleast 30 mins
To make paratha, divide into small balls
Flour the surface and roll into a 2" round
Apply some oil and fold into half and then into a triangle as shown
Roll out the paratha, evenly and not very thin
Heat a tawa, roast the paratha with oil
Roast well on both sides till golden and cooked
Serve hot with a side dish of your choice

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