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Tuesday, April 21, 2015

The same way can be adapted and made pudina paratha too. But here I am posting coriander paratha as I like coriander flavor most. Or you can try mixing both coriander and pudina together. This is same like lachha paratha but the always wondered how to make restaurant style pudina paratha or coriander paratha. Sangeeta once told me this trick to make the coriander or mint leaves stick to the paratha after referring a CAL forum post in facebook. Today I made this for lunch and loved it a lot. I could not get the clear layers in picture but the layers came out beautifully and it was flaky and soft too. Do try for dinner with simple subji or even boondi raita.

Coriander paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time25 mins     |  Cook time: 15 mins     Serves: 2


Atta / Wheat flour – 1 cup

Oil – 1 tblsp

Salt  - as needed

Coriander leaves or mint leaves – 1/2 cup

Ghee/ Oil – 5 tblsp


  1. In a mixing bowl, prepare a non sticky dough with atta, 1 tblsp of oil and salt with required water. Needs little less than 1/2 cup of water usually. The dough should be non sticky. If the dough is too soft, then you may not get the layers properly. Prepare dough and keep aside for 10 mins and knead again to get soft and smooth dough.
  2. Divide into 4 or 5 equal balls, depending on how much big you want. I divided into 5. Roll each ball into roti as usual. Spread a tblsp of ghee or oil . Sprinkle a tsp of flour (atta) and spread evenly.
  3. 1-roll
  4. Roll it inwards as shown in the picture.
  5. 2-roll
  6. Using a knife, cut the rolled above roti into two lengthwise as shown in the picture leaving one end attached. Twist this as you coil to a disc, so that the layers is seen spread evenly.
  7. 3-coil
  8. In a plate, add a tblsp of chopped leaves and place the coiled dough over it. Add one more tblsp of the leaves and press gently.
  9. 5-press
  10. Dust it in flour and roll out to thick parathas. Don’t press too hard, roll gently. Heat tawa and drizzle little oil. Place the paratha and drizzle little more oil on the top. Gently press with spatula for even cooking. Flame should be in medium.
  11. 5-toast
  12. Turn over and cook until golden spots appear here and there. Cool and repeat to finish. Stack and tap the sides gently to define the layers.
  13. 6-ready


    • Wash coriander or mint leaves and chop to use in this recipe. The moisture in the leaves will help to get stuck and remain in the paratha.
    • Adding ghee and flour while rolling in step 2 is a must to get well defined layers. Also the dough should not be sticky.
    • Tapping the sides as mentioned in the last step helps to get the soft texture and layers visible. So do it before serving.

I had with curd and homemade pickle. It was heavenly. Perfect for lunch or dinner. 

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  1. Looks yummy. Will try it soon😋

  2. Looks yummy. Will try it soon😋

  3. Bookmarked it Raji,!! Will try soon. Awesome clicks,as always!!

  4. Awesome as all your recipes

  5. Awesome as all your recipes

  6. Hi Raji,

    could u pls explain in detai the 4th step regd the cutting. I could nt understand the step. :(

    1. We roll the roti in step 3 right? now we have to cut it lengthwise (slit) into two, using a knife. Do not cut into two completely. leave once end so that it remains attached. I will try to update with a video better :)

    2. thank you so much for a prompt reply i got it :)

  7. wow that is so flaky and so tempting..

  8. Wow very easy and layered parota..

  9. Hi Raji,
    I tried it and it was superbbbb!

    Just like the packet barotas which we purchased sometimes (but they are of maida).
    Since I made from wheat (like you), it is so much better. And ghee adds the heavenly touch to it!
    Yet to try it with coriander or pudina..
    thanks a ton!

  10. Step 4 video plz it will b easy to understand

  11. Hello raks,
    Im from mumbai and have been following ur posts for the last 4 months and im vow about everything that has been posted...
    I thought u are a southy and wont master the north I dian dishes but im amazed..
    The best part about ur site is u are open to anything and post and reveal all details in it even if its from a nother site...
    Have the best of all.. keep going..

  12. Yummyy...when i saw image i instanty became hungry so i made my corinder paratha insrantly. He heee...

  13. What if we add coriander in the dough itself? Would that make any difference?

    1. It looks fancy just like the way they serve in restaurants :) If you want to add in dough, you can add.

  14. Hey raks im ur fan...i love all ur recipes n nowadays by default i just google for the dish followed by 'raks' i dont bother reading any other recipes...everything ive cooked has been a hit. U r awesome.

  15. This turned out super soft. Thanks for the recipe :)


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