Dhania ka Parantha

Name: Dhania ka Parantha
Total time: 300 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 large bunch coriander leaves; 4 green chilli; 1 onion small; to taste Salt; 1/2 tsp ajwain(carrom seeds); 1/2 tsp garam masala; 1 tsp anardana powder; 2 tbsp besan; as needed Wheat dough for 8 chapatis

Mother's Delight @Mothersdelight30

New Delhi

#ebook
#post46
#saturday

Mother's Delight @Mothersdelight30

New Delhi

#ebook
#post46
#saturday

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Ingredients

5 minutes

4 people

1large bunch coriander leaves
4green chilli
1onion small
to tasteSalt
1/2 tspajwain(carrom seeds)
1/2 tspgaram masala
1 tspanardana powder
2 tbspbesan
as neededWheat dough for 8 chapatis

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Steps

5 minutes

1

Firstly in a mixer jar add dhaniya, green chilli, onion and make a fine paste, it's little bit difficult to grind dhaniya.
2

Transfer the dhaniya paste in a bowl add salt, anardana powder, ajwain, besan and mix it well. We required little thick paste.
3

Roll 2 chapatis from atta. Place one chapati on board, apply dhaniya paste on it, spread evenly, cover with another chapati. Press lightly with fingers.
4

Heat a tawa, place stuffed chapati on it. Cook for 2 minutes, then flip the chapati, cook for another 2 minutes for other side.
5

Apply ghee on it, roast it lightly. Transfer into a plate. Apply ghee on it.
6

Dhaniya Parantha is ready to serve. Best accompanied with curd, white butter.