Sabsige Soppu Paratha | Dill Leaves Paratha | Paratha Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 10 parathas
- 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
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/
3.5.3226