Coriander Stem Paratha Recipe

Coriander Stem Paratha is an Indian flatbread that incorporates finely chopped coriander stems into the dough, giving it a distinct flavor and aroma. This recipe is an excellent way to utilize coriander stems, which are often discarded while using only the leaves. The stems not only impart a unique, herbaceous taste to the parathas but also add a lovely green hue.

Prep Time 15

Cooking Time 20

Ingredients

For Dough

▢ 1 cup Whole wheat Flour
▢ ½ cup water or as required
▢ 1 tsp ghee / clarified butter optional

For Paratha

▢ Whole wheat Flour for dusting
▢ ghee / clarified butter for roasting
▢ butter, salted for garnishing

Instructions

Preparation

Assemble all ingredients together to avoid last minute rush.
Wash properly all coriander stems and finely chop them. Keep aside.

For Dough

Add flour to a big Bowl and make a well in center. Add little by little water and start gathering the dough together.
Knead to a soft pliable dough and rest for 20 mins.

For Stuffing

Take a Bowl and add all ingredients listed in stuffing along with chopped coriander stems.
Mix everything well and keep aside.
Do not make stuffing in advance, as salt would start leaving water. If in case, you want to make stuffing in advance, just add salt at the time of making the parathas.

Cooking

For making Coriander Stem Paratha, drop ghee or oil on the dough and slightly knead again. This step would help in making parathas crisp and tasty.
Make equal sized crack free balls from the dough.
Take 1 dough ball and dust with dry flour.
Slightly roll on a Rolling Board with the help of a Rolling Pin.
Spread ½ tsp ghee over it and add 1 ½ -2 tbsp coriander stems masala on it leaving the edges.
Start pleating all the edges and secure from the top.
Dust again with flour and roll to a semi-thick circle.
Heat Tawa or Pan/Skillet over medium to high flame and place the paratha over it.
Cook from one side and flip over.
Apply ½ tbsp oil or ghee on the paratha and roast the side.
Flip again and roast from other side also with some oil or ghee. You need to flip once or twice to get evenly roasted.
Serve with butter or bowl of raita!