Green Coriander Paratha is a delightful twist on the classic paratha, bringing the vibrant flavors of fresh coriander into every bite. Infused with aromatic spices like cumin and turmeric, and enhanced with the zing of green chilies and ginger, it offers a healthy and flavorful start to your day. Is it easy to prepare green coriander paratha?
Yes, it’s easy to prepare green coriander paratha. This flatbread is not only easy to prepare but also incredibly delicious, making it an ideal option for breakfast.The soft and flaky texture of the paratha, paired with its herbaceous flavor, ensures it’s a hit among kids and adults alike.
What’s more, this paratha is versatile and pairs perfectly with yogurt, pickles, or even a cup of hot tea. Whether you’re looking to whip up a quick meal or explore a new recipe, Green Coriander Paratha is the perfect choice to add a touch of freshness and warmth to your dining table.
Ingredients
20 minutes 4-5 serving
- 1-1/2 cups Whole Wheat Flour
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- Salt and Pepper , to taste
- Oil , or ghee for cooking
Cooking Instructions
- 1. Take a bowl and mix the wheat flour, cumin powder, turmeric powder, coriander leaves, green chillies, ginger, salt and pepper in itl. Add a little water at a time and knead to make a firm and smooth dough.
- 2. Divide the dough into 6 to 8 portions. Take each paratha ball, dust in flour and roll it out into a round circle.
- 3. Fry the paratha in 1 tbsp oil on medium heat for a few minutes. Cook the paratha on medium heat until you notice spots appear on the top. At this point flip and cook it. When the paratha turns golden brown it’s ready to serve!
Bottomline
Green Coriander Paratha is a fresh, flavorful flatbread that’s perfect for a wholesome breakfast. Packed with aromatic herbs and spices, it’s a delicious way to start your day with vibrant flavors and nutritious ingredients.
