Stuffed Coriander Paratha

Stuffed Coriander Paratha

Basic recipe (Coriander Rotis) from Tarla Dalal’s cookery book – Cooking and More Volume 10– Issue 2 also this recipe available @ Tarla Dalal’s website.

Coriander lends a delicious flavour to these rotis. Ideal for breakfast.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.

Makes: 8 rotis.

Ingredients

For the dough:

1 cup whole wheat flour (gehun ka atta)

4 teaspoon oil

1/2 teaspoon salt

To be mixed into a stuffing:

3/4 cup chopped coriander (dhania)

2 teaspoon coriander-cumin seeds (dhania-jeera) powder

1/4 teaspoon levelled, turmeric powder (haldi)

1 tablespoon besan (Bengal gram flour)

3 green chillies, finely chopped

Salt to taste

Other ingredients

Oil for brushing

Method

For the dough:

Mix all the ingredients and add enough water to make a semi-stiff dough.

Knead well and divide into 8 equal portions.

Roll out each portion into a thick round with the help of the flour.

How to proceed

Divide the stuffing into 8 equal portions.

Brush each dough round with a little oil and spread one stuffing portion on it.

Roll out into a cigar shape.

Make a small round like a coil and press lightly by hand.

Roll out again into a thick roti.

Repeat for the remaining dough and stuffing.

Cook on a hot tawa (griddle) on both sides until pink spots come on top.

Spread ghee or butter on top and serve hot.