Hara Dhania Paratha Recipe – Coriander Paratha
The Hara Dhania Paratha, also known as the Coriander Paratha, is a vibrant and flavorful Indian flatbread that is packed with nutrition and flavor. Infused with fresh coriander leaves (dhania), this paratha offers a delightful twist on traditional parathas. Its combination of spices such as cumin and turmeric enhances the taste, while the green chilies and ginger provide an aromatic kick. This paratha is not only delicious but also a healthy choice, rich in fiber, making it perfect for a light lunch or a snack. Whether served with a pickle or yogurt, this versatile dish is an excellent addition to your meal plan and can even be packed for a lunchbox.
Ingredients for Hara Dhania Paratha
| Ingredients | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Fresh Coriander Leaves (Dhania) | Small bunch, finely chopped |
| Green Chilies | 2, finely chopped |
| Fresh Ginger | 1 inch, grated |
| Salt | To taste |
| Black Pepper | To taste |
| Oil or Ghee | For cooking |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 10-12 Parathas
Instructions for Hara Dhania Paratha
-
Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, cumin powder, turmeric powder, chopped coriander leaves, green chilies, grated ginger, salt, and black pepper.
- Gradually add water, little by little, and knead the mixture to form a firm yet smooth dough. The dough should not be too sticky or too stiff.
- Once the dough is smooth, drizzle about a teaspoon of oil over it. Continue kneading for another couple of minutes until the dough becomes soft and pliable.
-
Rest the Dough:
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 10 minutes. This resting period helps the dough relax, making it easier to roll out the parathas.
-
Divide the Dough:
- After resting, divide the dough into 10 to 12 equal portions. Roll each portion into a smooth ball, dust lightly with flour to prevent sticking.
-
Roll the Parathas:
- Take one dough ball and flatten it slightly with your fingers. Using a rolling pin, roll the dough into a round circle about 8 inches in diameter. If the dough sticks to the rolling surface, dust lightly with more flour.
-
Cook the Parathas:
- Heat a flat iron skillet (tawa) over medium heat for a couple of minutes. Once the skillet is hot, place the rolled-out paratha onto the skillet.
- Cook the paratha for about 1-2 minutes on one side, or until you start to see small spots appear on the surface. Flip the paratha and cook the other side for another 1-2 minutes.
- Smear some oil or ghee on the cooked side, then flip the paratha again and cook for another 1-2 minutes on the other side until golden brown spots appear on both sides.
- Repeat this process with the remaining dough balls, stacking the cooked parathas one over the other to keep them soft.
-
Serve:
- Serve the Hara Dhania Paratha hot with a side of Aam Ka Achaar (mango pickle) or Boondi Raita spiced with black salt for an extra kick. These parathas make a perfect accompaniment to a meal or a satisfying snack on their own.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 2g |
| Fiber | 4g |
| Sodium | 200-250 mg |
Enjoy your fresh, nutritious Hara Dhania Parathas with a tangy pickle or creamy raita! These parathas are an excellent way to incorporate fresh coriander into your diet while indulging in the delicious tastes of India.
