Tuesday, October 21, 2008

Ajmod Paratha

Parsley Chapati is an aeromatic one when you want to eat somethings with your eyes, the highly nutritious parsley is used more for garnishing, decorating and in smaller quantity in most of the dishes. Having checked the goodness of consuming parsley, parsley paratha is a good idea to consume parsley for all its health benefits. This is a non-stuffing type of parath, so lets make Parsley Paratha....


  1. 2 cups - Whole wheat flour

  2. 1/2 bunch - Parsley leaves, chopped

  3. 2 - Green chili, finely chopped

  4. 1/2 inch piece - Ginger, grated

  5. 3 flakes - Garlic, grated (optional )

  6. 1/2 tsp - Roasted Jeera, crushed mildly

  7. 1 or 2 tsp - Oil

  8. 1/2 tsp - Salt

  9. Water to knead


  • In a mixing bowl, add all the ingredients with wheat flour and knead with enough water to make a chapati dough. Rest the dough for 15 to 20 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

  • Make small balls of the dough. Take one dough ball and roll out a thin paratha with a rolling pin.

  • Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.