Sabsige Soppu Paratha | Dill Leaves Paratha | Paratha Recipes
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 parathas
 
Soft, loaded with fibre and nutrition, perfect to pack in the lunch box, sabsige soppu paratha
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
Recipe by Food Of Interest at https://foodofinterest.com/sabsige-soppu-paratha/