Coriander Roti, Jain Kothmir Roti

Coriander Roti, Jain Kothmir Roti

This recipe has been viewed 46102 times
5/5 stars  100% LIKED IT   

Coriander always adds zing to any dish, with its peppy flavour and irresistible aroma. While you might have seen coriander and other herbs being added to the roti dough, here is an even more mouth-watering method of preparing Coriander Roti, with a stuffing of coriander and spice powders.

Besan helps to hold the stuffing together while green chillies add a dash of spice to it. Indeed, this Jain Kothmir Roti is a real delight to bite into!

You might also like Dhaniye Aur Makai ki Roti , Hare Mutter Ke Parathe , Lachha Paneer Paratha and Nariyal ki Meethi Roti .

Coriander Roti, Jain Kothmir Roti recipe - How to make Coriander Roti, Jain Kothmir Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 8 rotis
Show me for rotis


For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

To Be Mixed Into A Stuffing
1 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 1/2 tsp finely chopped green chillies
1 tbsp besan (bengal gram flour)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for brushing and cooking

  1. For the dough
  2. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed

    How to proceed
  1. Divide the stuffing into 8 equal portions.
  2. Divide the dough into 8 equal portions.
  3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it.
  4. Sprinkle a portion of the stuffing evenly over it.
  5. Roll it up tightly from one end to another end.
  6. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
  7. Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  8. Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
  9. Repeat steps 3 to 8 to make 7 more rotis.
  10. Serve immediately.
Nutrient values (Abbrv) per roti
Energy131 cal
Protein3.4 g
Carbohydrates19 g
Fiber3.4 g
Fat5 g
Cholesterol0 mg
Sodium8.1 mg


Coriander Rotis ( Jain Recipe)
 on 25 Jan 16 05:22 PM

Corainder roti.. This recipe is really different.. and it is flavourful... and very good taste of Corainder. . It goes well with any subzi. .. really enjoyed it.