Today sharing another version of how I tried to add coriander leaves and make this coriander laccha paratha.
Wheat flour: 1 cup
Water to knead the dough
Oil or ghee: 1/2 tsp.
Ghee/butter for frying
Salt to taste
Red chilli powder
(All spices according to taste)
Fresh coriander leaves
- Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt, red chilli, cumin, coriander and mango powder to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
- Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
- Now spread the chopped coriander leaves all over the paratha and roll it as we do in the plain paratha and then roll in dusting flour and flatten it with the rolling pin with light pressure.
- Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side.
- Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside. Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot.