31 August, 2017
CORIANDER PARATHA/KOTTAMBARI SOPPINA CHAPATI/ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಚಪಾತಿ/ಪರಾಠಾ
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 is this in which today I have prepared these chapatis ie… chopped coriander leaves has been sprinkled on the paratha/Chapati while rolling it.
Trust me they taste superbly delicious and while chewing you get that different taste of coriander leaves in every bite. The below measurement of ingredients yields 8 chapatis of the shown size, which is enough to serve for 4 people.
Today I paired it with Mango seekarane/aam ras & Potato capsicum fry/aloo shimla mirch subji
Ingredients : measuring cup used – 200 ml
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 (adjust)
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
- Serve hot with any kind of subji, Here I have served it with Mango seekarane/aam ras & Potato capsicum fry/aloo shimla mirch subji
