Coriander paratha/chapati
Triangular chapati/paratha using lot of coriander leaves. It tastes awesome, smell awesome, it has nice aroma while making as well as eating. Very much suitable for all the weather conditions, digestive and healthy too. This can be made in three ways, ie… you can add in chopped coriander leaves to the wheat flour and knead the dough OR You can make coriander leaves paste and add it to the flour OR the third method which I’m about to post ie… chopped coriander leaves can be sprinkle on the paratha/Chapati while rolling it.
Click here for detailed step wise pics &explanation - http://tinditirtha.com/2017/08/31/coriander-parathakottambari-soppina-chapati/
Coriander paratha/chapati
Triangular chapati/paratha using lot of coriander leaves. It tastes awesome, smell awesome, it has nice aroma while making as well as eating. Very much suitable for all the weather conditions, digestive and healthy too. This can be made in three ways, ie… you can add in chopped coriander leaves to the wheat flour and knead the dough OR You can make coriander leaves paste and add it to the flour OR the third method which I’m about to post ie… chopped coriander leaves can be sprinkle on the paratha/Chapati while rolling it.
Click here for detailed step wise pics &explanation - http://tinditirtha.com/2017/08/31/coriander-parathakottambari-soppina-chapati/
Cooking Instructions
- 1
Mix together salt and the flour, make a stiff, soft dough using water, divide the dough into 8 equal parts, roll Poori sized circles, apply little oil and fold twice to make it triangular
- 2
Dust and roll it a little into a triangular shape, sprinkle chopped coriander leaves and roll it further
- 3
Heat the tawa and roast the paratha/chapati on both the sides by sprinkling little oil
- 4
Serve hot with any kind of subji
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