Ingredients and Method to make Dill Paratha
1 and 1/2 cup whole wheat flour (atta / godumai maavu)
1/2 cup loosely packed chopped dill leaves (sowa/ sathakuppi sompa)
salt to taste (approx 1 1/4 tsp) (namak / uppu)
1/4 tsp turmeric powder (haldi/ manjal podi)
1 tsp chili powder (or to taste) (lal mirch )
1/2 tsp cumin seeds (jeera/ jeeragam) (optional)
1/2 tsp garam masala
2 to 3 tsp of any flavorless oil + a little extra for applying on the parathas while cooking
Rinse and dry dill leaves, chop the leaves finely and keep aside.
In a large bowl add whole wheat flour, salt, spices, cumin if using and mix well.
Add dill leaves, oil and mix with your fingers.Add water as needed and knead until it forms a soft non sticky dough.
Divide the dough into equal sized balls. With the help of a little flour roll out into a circle of desired thickness. Heat a flat pan/ griddle/ tawa. Place rolled out dough on it and cook until the lower side has brownish spots on it, flip over and cook the other side until it has brown spots on it. If you wish you can apply a few drops of oil or ghee to the side facing upwards. Flip over for a few seconds and remove from heat.
Serve hot with dhal of choice, curry of choice or some raita.
Notes:
The oil/ ghee to be applied on the rotis is optional. When I plan to serve it immediately, I skip this sometimes and it tastes just as good. I do apply a little oil/ ghee when I plan to make this for the lunchbox or if I plan to serve it a little later.
1 and 1/2 cup whole wheat flour (atta / godumai maavu)
1/2 cup loosely packed chopped dill leaves (sowa/ sathakuppi sompa)
salt to taste (approx 1 1/4 tsp) (namak / uppu)
1/4 tsp turmeric powder (haldi/ manjal podi)
1 tsp chili powder (or to taste) (lal mirch )
1/2 tsp cumin seeds (jeera/ jeeragam) (optional)
1/2 tsp garam masala
2 to 3 tsp of any flavorless oil + a little extra for applying on the parathas while cooking
Rinse and dry dill leaves, chop the leaves finely and keep aside.
In a large bowl add whole wheat flour, salt, spices, cumin if using and mix well.
Add dill leaves, oil and mix with your fingers.Add water as needed and knead until it forms a soft non sticky dough.
Divide the dough into equal sized balls. With the help of a little flour roll out into a circle of desired thickness. Heat a flat pan/ griddle/ tawa. Place rolled out dough on it and cook until the lower side has brownish spots on it, flip over and cook the other side until it has brown spots on it. If you wish you can apply a few drops of oil or ghee to the side facing upwards. Flip over for a few seconds and remove from heat.
Serve hot with dhal of choice, curry of choice or some raita.
Notes:
The oil/ ghee to be applied on the rotis is optional. When I plan to serve it immediately, I skip this sometimes and it tastes just as good. I do apply a little oil/ ghee when I plan to make this for the lunchbox or if I plan to serve it a little later.
