Coriander, onion, and ginger make this crispy paratha very delectable and flavorful. This paratha is prepared using 7 different flours such as wheat flour, Bengal gram flour(Besan), corn flour(Makai), finger millet flour(Ragi), barley flour(
The use of coriander along with stems soothes your tongue and stomach. It is healthy, refreshing, delicious and best for all including kids. It is easy and quick to make.
Prep time: 15 min
Cook time: 5 min
1 and 1/2 cup or 100 gm chopped coriander with stem
1 large chopped onion
1 small piece grated ginger
1/2 cup wheat flour
1/2 cup bengal gram flour(Besan)
1/2 cup corn flour(Makai)
1/2 cup finger millet flour(Ragi)
1/2 cup barley flour(Jav)
1/2 cup sorghum flour(Jowar)
1/2 cup pearl millet flour(Bajri)
1 tsp of chilli powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of flax seeds
2 tsp of sesame seeds
1/2 tsp of carom seeds
1 tsp of turmeric powder
1/2 tsp of garam masala
1/4 tsp of asafetida
3 tsp of oil
Salt to taste
Water as per requirement
Take each flour in an equal amount in a big bowl and mix them to make uniform multi-flour.
Add chili, cumin, coriander, asafetida, turmeric and garam masala powder to the above mixture.
Then add sesame, flax and cumin seeds and mix them well.
Finely chop onion and coriander with stem and add to the above mixture.
Grate small piece of ginger, add salt to taste and pour some oil to it.
Mix them well and knead the dough by gradually adding water to it. Mostly less than 1 cup water will be enough.
Knead to make a soft dough. If the dough becomes sticky, then add some
Make equal balls of dough.
Take one ball of dough, flattened and dust with flour. Further using roll pin make a flat and round paratha.
Transfer it to the pan and let it cook at low flame. Once the slight spots are visible, flip it, apply ghee on it and cook it at medium flame using spatula.
Serve it hot with curd.