Dhaniya paratha,coriander leaves parathe,kothimbir parantha

sometimes simple small things give us happiness. when you are lazy enough to clean a bunch of methi or palak  these Coriander leaves paratha comes to your rescue

 

they are extremely simple and make for the most wonderful breakfast or dinner.
I had made this paratha with skp chicken curry.

you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.
i equally enjoy methi paratha,Kasuri methi paratha,palak paratha and methi thepla ,but when you are running short of fresh methi  or palak, coriander leaves akka dhaniya patta or kothimbir saves you ..try it and it will be a regular item in your lunch box....

i have kept spices minimum as i wanted a dominant flavour of coriander leaves ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Ingredients:

Wheat flour (Atta) - 2 cups
coriander leaves  - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee  - 1 tsp
Salt - to taste
Water - to knead into a dough

other ingredients
oil /ghee to roast - as needed
flour for dusting


Method:

1.Mix all  ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).



2.Keep aside for 10 minutes. Divide the dough into 8-10 balls.




3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.



4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate

5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry

tips
1. can replace coriander leaves with fresh methi leaves.
2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..