Coriander Roti
by Tarla Dalal
coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images.
coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes.
To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately.
Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour.
Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times.
Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels.
Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them.
Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with step by step photos.
Coriander Roti recipe - How to make Coriander Roti
Preparation Time: Cooking Time: Total Time:
Makes 4 rotis
For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
salt to taste
To Be Mixed Into A Stuffing
3/4 cup finely chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tsp finely chopped green chillies
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking
For the dough
- For the dough
- Combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes.
- Divide the dough into 4 equal portions and keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}coriander roti{/span}, divide the stuffing into 4 equal portions and keep aside.
- Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour.
- Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out.
- Roll out again into 125 mm. (5”) diameter circle using a little wheat flour.
- Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 2 to 5 to make 3 more rotis.
- Serve the {span class="bold1"}coriander roti{/span} immediately.
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Dough for coriander roti, kothmir roti
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To make dough for coriander roti | coriander paratha | kothmir ki roti | healthy hara dhania roti for weight loss | in a deep bowl add 1/2 cup whole wheat flour (gehun ka atta)
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Add 1/2 tsp oil.
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Add salt to taste.
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Add enough water to make a semi stiff dough. We have used 3 tablespoons of water. The water will depend on the quality off the flour you have.
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Knead to make a semi-stiff smooth.
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Shape the dough into a cylinderical shape so that it's easy to break into even shaped 4 roti dough balls with your hands.
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Divide the dough into 4 equal portions and keep aside.
To Be Mixed Into A Stuffing
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Stuffing for coriander roti | coriander paratha | kothmir ki roti | healthy hara dhania roti for weight loss | In a deep glass bowl, add 3/4 cup finely chopped coriander (dhania).
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tbsp besan (bengal gram flour).
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Add 2 tsp finely chopped green chillies.
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Add salt to taste.
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Mix to form a stuffing for the coriander roti | coriander paratha | kothmir ki roti | healthy hara dhania roti for weight loss |
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Divide stuffing into 4 parts.
Making the coriander roti
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Dust a rolling board with some whole wheat flour.
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Flatten the dough with your palms and place on rolling board with some flour on top to help in rolling.
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Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour.
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Place a portion of the stuffing in the centre.
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Fold the 2 sides of the roti towards the centre and seal well so the stuffing doesn’t spill out.
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Fold the edges towards the centre and seal well so the stuffing doesn’t spill out.
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Flatten and roll out again into 125 mm. (5”) diameter circle using a little wheat flour.
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Heat a non-stick tava (griddle) and cook one side of the roti without any oil.
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Flip over and cook the other side.
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Apply 1/2 tsp of oil with a brush on top of the roti.
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Using a spatula push down on the coriander roti | coriander paratha | kothmir ki roti | healthy hara dhania roti for weight loss | to cook it uniformly on each side.
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Your coriander roti | coriander paratha | kothmir ki roti | healthy hara dhania roti for weight loss | is ready. Serve with low fat curds.
Health Benefits of coriander roti
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Coriander Roti – for a healthy lifestyle.
- Coriander being a good source of vitamin A, vitamin C and quercetin helps reduce inflammation in the body and also strengthen immunity.
- It is beneficial to add glow to skin too.
- The use of fibre rich wheat flour helps to manage blood sugar and blood cholesterol levels.
- Being cooked with minimum oil, these rotis can be enjoyed weight wtachers also.
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Cook it as a healthy Indian fare for the entire family.
Tips for coriander roti
-
Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning.
-
Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult.
-
These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them.
| Energy | 116 cal |
| Protein | 2.9 g |
| Carbohydrates | 14.3 g |
| Fiber | 2.8 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 378.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 14.3 mcg |
| Calcium | 18.6 mg |
| Iron | 1.1 mg |
| Magnesium | 27.6 mg |
| Phosphorus | 73.5 mg |
| Sodium | 8.8 mg |
| Potassium | 90.3 mg |
| Zinc | 0.4 mg |
can we add lemon juice 1 tap???
This roti taste really nice with coriander and spices that are easily available at home...I eat this often for breakfast or snacks with a bowl of curds....