Home / BREAKFAST RECIPES / CORIANDER PARATHA/KOTTAMBARI SOPPINA CHAPATI
31 August, 2017

CORIANDER PARATHA/KOTTAMBARI SOPPINA CHAPATI

Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

I like to use things like coriander leaves, curry leaves, ginger, pudina etc more and more in the dishes I make. Today I’m going to share one such recipe. 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 sprinkled on the paratha/Chapati while rolling it. The below measurement of ingredients yields 8 pieces, which is enough to serve for 4 people.

 

Today I served it with  Mango seekarane/aam ras & Potato capsicum fry/aloo shimla mirch subji

 

 

Ingredients :

For the dough :

  • Whole wheat flour – 2&1/2 cups
  • Salt – 1/4 tsp
  • Water – 1 cup+1&1/2 tbsp to knead the dough

Others :

  • Coriander leaves – chopped – around 1/2 cup
  • Oil – to apply and roast the chapati/Paratha
  • Wheat flour/rice flour – for dusting

 

PROCEDURE :

  • 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

  • Dust and roll it a little into a triangular shape, sprinkle chopped coriander leaves and roll it further

 

  • Heat the tawa and roast the paratha/chapati on both the sides by sprinkling little oil