Hari Mirchi Paratha, Green Chilli Paratha
by Tarla Dalal
hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | with 15 amazing images.
An exciting treat for your palate, the hari mirchi paratha gives you the delightful flavour of green chillies, at acceptable spice levels.
Here, the whole wheat flour parathas are stuffed with a tongue-tickling mixture of deseeded light green chillies perked up with cumin and nigella seeds, and cooked with oodles of oil to get the authentic Delhi touch.
You need to keep some pointers in mind when making hari mirch paratha. Use only light green chillies and deseed them properly. Otherwise, it will be so spicy that nobody will be able to eat it. Wash your hands thoroughly after chopping the chillies, and in case you have sensitive skin, you can rub a little oil on your hands before chopping the chillies, to avoid a burning sensation.
These hari mirch parathas are super tasty, and since they are moderately spicy, you don’t need any special accompaniment. Just curds will do!
Pro tips for hari mirch paratha. Add 1/2 tbsp oil. Oil can help to prevent the dough from sticking to your hands or rolling surface while you're working with it. This allows for a smoother and more efficient dough-handling experience.
Enjoy hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | with step by step photos.
Hari Mirchi Paratha, Green Chilli Paratha recipe - How to make Hari Mirchi Paratha, Green Chilli Paratha
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/2 tbsp oil
salt to taste
For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
1/2 cup deseeded and finely chopped light green chillies
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For Serving
fresh curd (dahi)
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
- When the seeds crackle, add the green chillies and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.
How to proceed
- How to proceed
- To make the {span class="bold1"}hari mirch paratha{/span}, divide the stuffing into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Place 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides.
- Repeat steps 3 to 5 to make 5 more parathas.
- Serve the {span class="bold1"}hari mirch paratha{/span} immediately with fresh curds.
like hari mirch paratha
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like hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | then see our different kinds of Punjabi rotis and parathas and some recipes we love.
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what is hari mirch paratha made of ?
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what is hari mirch paratha made of ? See below image of list of ingredients for hari mirch paratha.
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This is what light green chillies look like. Light green chilies generally have a milder heat compared to darker green or red chilies.
dough for hari mirch paratha
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In a bowl put 1/2 cup whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty flavor that some people prefer compared to the more neutral taste of all-purpose flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
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Add 1 tbsp besan (bengal gram flour). (optional). Besan flour tends to create a denser and crispier texture compared to wheat flour.
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Add 1/2 tbsp oil. Oil can help to prevent the dough from sticking to your hands or rolling surface while you're working with it. This allows for a smoother and more efficient dough-handling experience.
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Add salt to taste. We added 1/4th tsp salt.
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Add enough water to make a soft dough. We added 3 tablespoons water.
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Knead into a soft dough. Keep aside.
stuffing for hari mirch paratha
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Heat 2 tsp oil in a broad non-stick pan.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp nigella seeds (kalonji).
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Cook for a few seconds. Let the seeds crackle.
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Add 1/2 cup deseeded and finely chopped light green chillies. Light green chilies generally have a milder heat compared to darker green or red chilies. This makes them ideal for green chilli paratha because they add a subtle warmth without overpowering the other flavors or making the paratha uncomfortably spicy for everyone.
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Add salt to taste. We added 1/4th tsp salt.
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Sauté on a medium flame for 1 to 2 minutes. Keep aside.
making hari mirch paratha
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Divide the stuffing into 6 equal portions and keep aside.
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Divide the dough into 6 equal portions.
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Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
-
Place 1½ tsp of stuffing in the centre of the circle.
-
Bring together all the sides in the centre and seal tightly.
-
Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
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Repeat steps 3 to 4 to make 5 more parathas.
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Heat a non-stick tava (griddle) and cook the paratha.
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Using a little oil.
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Till golden brown spots appear on both the sides.
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Repeat steps 3 to 5 to make 5 more parathas.
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Serve hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | immediately with fresh curds
pro tips for hari mirch paratha
-
Add 1/2 cup deseeded and finely chopped light green chillies. Light green chilies generally have a milder heat compared to darker green or red chilies. This makes them ideal for green chilli paratha because they add a subtle warmth without overpowering the other flavors or making the paratha uncomfortably spicy for everyone.
-
In a bowl put 1/2 cup whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty flavor that some people prefer compared to the more neutral taste of all-purpose flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
-
Add 1/2 tbsp oil. Oil can help to prevent the dough from sticking to your hands or rolling surface while you're working with it. This allows for a smoother and more efficient dough-handling experience.
| Energy | 103 cal |
| Protein | 1.8 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.7 g |
| Fat | 6.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 60.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 7.6 mcg |
| Calcium | 6.6 mg |
| Iron | 0.7 mg |
| Magnesium | 17.5 mg |
| Phosphorus | 46.7 mg |
| Sodium | 4 mg |
| Potassium | 52.1 mg |
| Zinc | 0.3 mg |
When I came across this recipe, I thought it will be very spicy but once I made it with the light green chillies a mentioned in the recipe, it was nice, very unusual but def worth a try !