Coriander Laccha Paratha is an Indian flatbread floavoured with coriander leaves spiced with green chilies and whole spices like Ajwain and Kalonji. This is a pleated and rolled out bread which turns out flaky after cooking.
Fresh coriander leaves gives a beautiful earthly taste to the paratha and you can spice it up with green chilies and other spices. What makes it more easy about this paratha is that you can simply add the freshly ground coriander paste to the wheat flour and knead to a dough.
While rolling out, apply little ghee and flour to pleat it and roll out again. This is a wonderful way to get everybody eat herbs. Especially when you have excess coriander on hand and want ideas to use it up, this is surely an excellent way.
I paired these beautiful green coriander parathas with a delicious potato chickpea kurma. The bright green colour surely adds beauty to the whole Thali.
What else can be prepared with this green Dough?
Well apart from the parathas, you can make these as Phulkas, Pooris etc depending on what you plan for the meal. As the dough has green chilies and salt, the parathas are good on its own.
You can either freeze the fresh coriander paste or make the dough and stock this in fridge. However, freshly made dough always tastes great. These coriander laccha paratha are part of the Colourful Rangoli Indian Thali.
With these pretty green parathas, I am ending my BM#116, Week 1 themed on Platters for Elders. Check out what I had planned as Platters for Kids on SYL.
Come back for another theme next week!
Thalis & Platters
Week 1 - Platters for Elders
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Step By Step Pictures for making Coriander Laccha Paratha
Coriander Laccha Paratha
- 2 cups Wheat flour
- 1 cup Coriander Paste
- Salt to taste
- 3 to 4 Green Chilies
- 1 tsp Ajwain / Carrom Seeds
- 1 tsp Kalonji / Onion Seeds
- 2 tsp Ghee
- Ghee for cooking
- Water as required for kneading the dough.
- Wash and prep the coriander leaves.
- Take it in a mixer jar along with green chilies and grind to a smooth paste by adding required water.
- In a wide bowl, take the flour along with salt, ajwain, ghee and add the coriander paste.
- Mix well together and slowly add the water to knead to a soft pliable dough.
- Cover and let it rest for 15 minutes.
- When ready to make the laccha paratha, knead the dough again and divide into equal balls.
- Use flour or oil to dust or grease the balls before rolling into a 6 to 7 inch disc.
- Once you roll out to a big disc, apply ghee as required all over the top and dust a little flour.
- Now starting from bottom, start pleating into thin strips and make a long rope.
- Circle the whole rope as a ball, press down handful of kalonji seeds on top and dust well again.
- Roll out to a 5 to 6 inch discs and continue with all the balls.
- Heat a tawa and grease with ghee.
- Cook the paratha on both sides by applying ghee on both sides.
- Serve hot with side dish.