Updated on by Raks Anand 19 Comments
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Coriander paratha in lachha paratha style is totally a restaurant style dish for your family at home. Step by step photos for easy understanding.
The same way can be adapted and made pudina paratha too. But here I am posting as I like coriander flavor most.
Or you can try mixing both coriander and pudina together. This is same like lachha paratha but the always wondered how to make restaurant style pudina paratha or coriander paratha.
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Sangeeta once told me this trick to make the coriander or mint leaves stick to the paratha after referring a forum post in facebook.
Today I made this for lunch and loved it a lot. I could not get the clear layers in picture but the layers came out beautifully and it was flaky and soft too.
Do try for dinner with simple subji or even boondi raita.
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5 from 3 votes
Coriander paratha recipe
Coriander paratha in lachha paratha style is totally a restaurant style dish for your family at home. Step by step photos for easy understanding.
Course Main Course
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Resting time 10 minutes minutes
Author Raks Anand
Servings 4 paratha
Cup measurements
Ingredients
- 1 cup Wheat flour Atta
- 1 tablespoon Oil
- Salt
- ½ cup Coriander leaves
- 5 tablespoon Ghee or oil
Instructions
Firstly, in a mixing bowl, prepare a non sticky dough with atta, 1 tblsp of oil and salt with required water.
Needs little less than ½ cup of water usually. The dough should be non sticky. If the dough is too soft, then you may not get the layers properly.
Prepare dough and keep aside for 10 mins and knead again to get soft and smooth dough.
Divide into 4 equal balls, depending on how much big you want.
Roll each ball into roti as usual. Spread a tablespoon of ghee or oil .
Sprinkle a teaspoon of flour (atta) and spread evenly.
Roll it inwards as shown in the picture.
Using a knife, cut the rolled above roti into two lengthwise as shown in the picture leaving one end attached.
Twist this as you coil to a disc, so that the layers is seen spread evenly.
In a plate, add a tablespoon of chopped leaves and place the coiled dough over it. Add one more spoon of the leaves and press gently.
Dust it in flour and roll out to thick parathas.
Don’t press too hard, roll gently.
Heat tawa and drizzle little oil. Place the paratha and drizzle little more oil on the top.
Gently press with spatula for even cooking. Flame should be in medium.
Turn over and cook until golden spots appear here and there.
Cool and repeat to finish. Stack and tap the sides gently to define the layers.
Notes
- Wash coriander or mint leaves and chop to use in this recipe. The moisture in the leaves will help to get stuck and remain in the paratha.
- Adding ghee and flour while rolling in step 2 is a must to get well defined layers. Also the dough should not be sticky.
- Tapping the sides as mentioned in the last step helps to get the soft texture and layers visible. So do it before serving.
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Step by step
1. Firstly, in a mixing bowl, prepare a non sticky dough with atta, 1 tablespoon of oil and salt with required water.
Needs little less than ½ cup (minus 2tbsp) of water usually. The dough should be non sticky.
If the dough is too soft, then you may not get the layers in coriander paratha properly. Prepare dough and keep aside for 10 mins and knead again to get soft and smooth dough.
2. Divide into 4 or 5 equal balls, depending on how much big you want. I divided into 5. Roll each ball into roti as usual.
Spread a tblsp of ghee or oil . Sprinkle a teaspoon of flour (atta) and spread evenly.
3. Roll it inwards as shown in the picture.
4. Using a knife, cut the rolled above roti into two lengthwise as shown in the picture leaving one end attached.
Twist this as you coil to a disc, so that the layers is seen spread evenly.
5. In a plate, add a tablespoon of chopped coriander leaves and place the coiled dough over it. Add one more tablespoon of coriander leaves and press gently.
6. Dust it in flour and roll out to thick parathas. Don’t press too hard, roll gently. Heat tawa and drizzle little oil.
Place the paratha and drizzle little more oil on the top. Gently press with spatula for even cooking. Flame should be in medium.
7. Turn over and cook until golden spots appear here and there. Cool and repeat to finish. Stack and tap the sides gently to define the layers.
I had coriander paratha with curd and homemade pickle. It was heavenly. Perfect for lunch or dinner.
Other Paratha recipes
- Sabudana Thalipeeth Recipe
- Avocado Paratha Recipe
- Tandoori roti recipe, tandoori style roti in tawa
- Buckwheat flour paratha, Kuttu ka paratha
Reader Interactions
Comments
Abhirami Lakshmanan
Bookmarked it Raji,!! Will try soon. Awesome clicks,as always!!
Reply
Deepa Rahul
Awesome as all your recipes
Reply
Deepa Rahul
Awesome as all your recipes
Reply
See AlsoOkra Recipes ArchivesKomathi G
Hi Raji,
could u pls explain in detai the 4th step regd the cutting. I could nt understand the step. 🙁
Reply
Nivedhanams Sowmya
wow that is so flaky and so tempting..
Reply
Raks anand
We roll the roti in step 3 right? now we have to cut it lengthwise (slit) into two, using a knife. Do not cut into two completely. leave once end so that it remains attached. I will try to update with a video better 🙂
Reply
Komathi G
thank you so much for a prompt reply i got it 🙂
Reply
Arulpriya Mathiselvaraj
Wow very easy and layered parota..
Reply
gemkd
Hi Raji,
I tried it and it was superbbbb!Just like the packet barotas which we purchased sometimes (but they are of maida).
Since I made from wheat (like you), it is so much better. And ghee adds the heavenly touch to it!
Yet to try it with coriander or pudina..
thanks a ton!Reply
Jayrajan G
Step 4 video plz it will b easy to understand
Reply
Reema Shah
Hello raks,
Im from mumbai and have been following ur posts for the last 4 months and im vow about everything that has been posted...
I thought u are a southy and wont master the north I dian dishes but im amazed..
The best part about ur site is u are open to anything and post and reveal all details in it even if its from a nother site...
Have the best of all.. keep going..Reply
Unknown
Yummyy...when i saw image i instanty became hungry so i made my corinder paratha insrantly. He heee...
Reply
Harsh*ta Kapur
What if we add coriander in the dough itself? Would that make any difference?
Reply
Raks anand
It looks fancy just like the way they serve in restaurants 🙂 If you want to add in dough, you can add.
Reply
sharda
Hey raks im ur fan...i love all ur recipes n nowadays by default i just google for the dish followed by 'raks' i dont bother reading any other recipes...everything ive cooked has been a hit. U r awesome.
Reply
Lakshmi Canteen @ Koppa
This turned out super soft. Thanks for the recipe 🙂
Reply
gunny
I made this today, the parathas were like biscuit and tough. I'm not sure where I went wrong, I either didn't add enough ghee or kneed the dough well. Thank you, the recipe looked so easy.
Reply
Raks anand
Water content could have been too less may be. Or the quality of flour
Reply
Raks anand
Thank you all 🙂
Reply
