Hara Dhania Paratha Recipe – Green Coriander Paratha
Description:
Hara Dhania Paratha, also known as Green Coriander Paratha, is a delightful Indian flatbread packed with the vibrant flavors of fresh coriander leaves and aromatic spices. This simple yet flavorful paratha is a perfect accompaniment for any curry or can be enjoyed on its own with yogurt or pickle. If you’re looking to avoid the usual roti with your vegetable dishes, this coriander-infused paratha is a flavorful alternative that will elevate your meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wheat flour | 1 1/2 cups |
| Cumin powder | 1 tsp |
| Turmeric powder | 1 tsp |
| Fresh coriander leaves | A few, finely chopped |
| Green chillies | 2, finely chopped |
| Fresh ginger | 1-inch, grated |
| Salt | To taste |
| Black pepper powder | 1/2 tsp |
| Oil or ghee | As needed |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Yield: Makes approximately 6 parathas
Instructions:
-
Prepare the Dough:
In a mixing bowl, combine 1 1/2 cups of wheat flour, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, finely chopped coriander leaves, chopped green chillies, and grated ginger. Add salt to taste and a pinch of black pepper powder. Mix all the ingredients well, ensuring that the spices and herbs are evenly distributed throughout the flour. -
Knead the Dough:
Gradually add water to the dry mixture and knead the dough until it reaches a soft, smooth consistency. Once kneaded, drizzle a little oil on top of the dough and cover it with a cloth. Allow it to rest for about 10 minutes to help the dough become more pliable. -
Shape the Parathas:
After resting, take small portions of the dough and roll them into smooth balls, about the size of a golf ball. Dust each ball lightly with dry flour to prevent sticking. Then, using a rolling pin, flatten each dough ball into a round shape about 6 inches in diameter. -
Cook the Parathas:
Heat a tawa or flat pan on medium heat. Place the rolled-out paratha on the hot tawa. Let it cook for about a minute or until small bubbles start to form on the surface. Flip it over, apply a little ghee or oil, and cook the other side for another minute. Flip it again and apply some more ghee or oil, pressing gently with a spatula to ensure even cooking. Continue flipping until both sides are golden and crispy. -
Serve:
Once the paratha is cooked to your liking, remove it from the pan and place it on a serving plate. Repeat the same process for the remaining dough balls. Serve your freshly made Hara Dhania Parathas warm with your favorite curry, yogurt, or pickle.
Tips:
- You can adjust the spice levels by adding more or fewer green chillies, according to your preference.
- If you prefer a healthier version, you can use ghee instead of oil, which adds a richer flavor and is a common choice in Indian cooking.
- To make the dough even softer, you can add a tablespoon of yogurt while kneading, which will give the parathas a slightly tangy taste.
Enjoy this aromatic and flavorful paratha as a perfect accompaniment to any meal, or as a snack on its own with a dollop of butter or chutney!
