Inspired by the recipe for cilantro naan that DK of culinary bazaar posted, I tried the paratha version using cilantro. Here is the recipe.
Prep. Time: 20 mins
Makes 9 parathas (medium size)
Wheat flour: 2 cups
Corriander seeds (dhania): 2 tblspns
Green chillies: 2 nos.
Red chilli powder: 1/2 tsp
Dhania powder: 3/4 tsp
Turmeric powder: 1/2 tsp
Jeera (crushed): 1/2 tsp
Fresh corriander leaves (chopped): 3/4 cup
Milk and Curds to mix the dough
Salt
Oil
METHOD:
Dry roast the corriander seeds in a kadai till you get the aroma of corriander. Cool and grind in a mixer (dry). It should be slightly coarse.
In a mixing bowl, take the wheat flour and add all the dry ingredients and mix well.
Add about a spoon of oil and sufficient amout of milk, curds and make a dough (similar to chapathi dough). You can make the dough with water too. I prefer to use a mixture of milk and curds to get softer parathas.
Make small balls out of the dough and flatten into small rounds using rolling pin. I would make these slightly thicker than chapathis.
Heat a tava and roast the parathas with a little oil on both the sides.
Serve hot with any suitable side dish. I love to have this plain with pickles and curd.
Ciao till next time...Have fun! Vidya.
