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
- 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
- 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
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
