- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Serving: 3 People
- Calories: 1449 kcal
- Carbohydrate Content: 260.48 g
- Cholesterol Content: 61 mg
- Fat Content: 31.94 g
- Fiber Content: 21.4 g
- Protein Content: 35.14 g
- Saturated Fat Content: 15.533 g
- Serving Size: 1
- Sodium Content: 4898 mg
- Sugar Content: 40.14 g
- Trans Fat Content: 0.931 g
Coriander Paratha is also known as Hara Dhaniya Paratha. This famous north Indian dish contains lots of amount of fiber and nutrition so we can even call it a healthy version of paratha.
Preparation of this paratha starts with making a wheat dough, and the filling is made with coriander leaves, mint leaves, gram flour and adding some spices to it. This paratha is a healthy and delicious option to pack for your kid's lunch box. Serve hot coriander paratha with curd or raita and pickle. Learn how to make healthy coriander paratha!
Ingredients of Coriander Paratha Recipe
- To Make Dough
- Wheat flour - 2 Cups
- Pure Ghee - 1 Tablespoon
- Salt - 1 Teaspoon
- Water as required
- To Make Filling
- Finely chopped coriander leaves - 2 Cups
- Finely chopped mint leaves - 1 Cup
- Cumin powder - 2 Tablespoons
- Coriander powder - 1 Te
- Chilli powder - 1 Teaspoon
- Anise seed ( Ajwain ) - ½ Teaspoon
- Amchur powder - 1 Teaspoon
- Gram flour - 1 Tablespoon
- Green chilli paste - 1 Teaspoon
- Pomegranate seeds - 1 Teaspoon
- Salt - 1 Teaspoon
- Ghee for making paratha
How to Make Coriander Paratha
To Make Dough
Step 1: In a large bowl, mix wheat flour, ghee, and salt and knead into a soft dough by adding water to it.
Step 2: Cover this bowl with a damp cloth and keep aside for half an hour.
To Make Filling
Step 1: In another large bowl, place chopped coriander leaves, chopped mint leaves, cumin powder, coriander powder, chilli powder, aniseed, amchur powder, gram flour, green chilli paste, pomegranate seeds and salt.
Step 2: Mix all these ingredients well.
To Make Paratha
Step 1: Take the dough and divide it into equal-sized balls.
Step 2: Roll out each ball into a thin round chapati, applying a little ghee.
Step 3: Sprinkle 1 ½ tablespoons of stuffing on each chapati and spread it well.
Step 4: Fold it from one side into a cigar shape and fold the cigar strip into a circular snail shape.
Step 5: Press each of this by hand and flatten, roll out into a paratha.
Step 6: Cook each paratha on hot tawa, by applying one teaspoon of ghee on each side till light brown.
Step 7: Serve this paratha hot with curd or raita.