This paratha is a refreshing change from the regular roti and phulkas and can be had as snack or packed into a lunch box for the kids school.
It is also attractive to kids because of its beautiful green color, and getting them to eat this at school will seem a breeze.
Generally, we all use coriander but throw the stems here I have used it to make healthy paratha recipe from my kitchen to my blog readers.
Ingredients:
1-1/2 cups Whole Wheat flour
1 teaspoon Cumin powder
Coriander stems (Dhania) , small bunch, finely chopped
2 Green Chillies , finely chopped
1 inch Ginger , grated
Salt and Pepper , to taste
1 teaspoon Turmeric powder (Haldi)
Sesame seeds- 1 tsp
Cooking oil , or ghee for cooking
Method:
1. Make puree of coriander stems in a mixer/blender.
2.To begin making the coriander stems parathas, combine all the ingredients into a large mixing bowl.
3.Add a little water at a time and knead to make a firm and smooth dough.
Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until the dough is smooth.
Keep the dough covered in a bowl for atleast 10 minutes before you can start making the paratha.
4.Divide the dough into 10 to 12 portions. Take each paratha ball, roll it out into a triangular, or round circle, by dusting in flour to prevent it from sticking.
5.Now, heat the flat iron skillet on medium heat for a few minutes.
Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice it starts puffing up slightly in spots.
6.At this point smear some ghee or oil over the parathas and flip and cook in the other side.
7.Cook on both sides, until you notice that the parathas have brown spots on both sides.
8.Continue the same process of cooking the remaining coriander stems parathas and stack them one over the other.
9. Serve hot.
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