‘Paratha‘ is a popular North Indian breakfast which typically served with butter, curd or pickle. They are prepared with wheat flour and stuffing of vegetables. Parathas are so versatile that you can try any stuffing of your choice to make a wholesome meal. Generally; stuffing is prepared using potato, cauliflower, onion or paneer (which is loved by everyone) etc. So I ventured with different combination ie. ‘dill leaves with onion’ and totally loved the flavours, so decided to share the recipe on my blog.
Fresh dill leaves, is a green leafy vegetable with lovely aroma and strong nutritional profile. In Indian cuisine; dill leaves are used to make stir fried vegetables along with potatoes or pulses. I am not a fan of stir fried vegetables; however I wanted to include it in our diet. And fresh dill is easily available in UK, so why not try some favourite recipe with these beautiful green leaves. So tried to make parathas using dill leaves and they were total HIT. While making these paratha, I also combined onions along with handful of spices. Use of onions along with spices, balances the strong and pungent flavours of dill leaves. Also, did add sesame and carom seeds while making the dough. They both are excellent ingredients and further improves the flavour of recipe. This dill and onion paratha makes a perfect breakfast or brunch for lazy weekend morning. Serve them warm with dollop of butter and curd or pickle on side.
20 gms of Dill leaves
1 large onion
1 tsp white sesame seeds
1 tsp carom seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1 & 1/2 tsp red chilly powder
Salt as per taste
1 & 1/2 cups of whole wheat flour
Oil for frying
Water to make dough
Roughly chop dill leaves and add to a big bowl.
In a same bowl add finely chopped onion along with seasoning and spices.
Combine everything, then add whole wheat flour to it.
Add approximately 1/2 cups of water slowly and form a dough.
If required add little oil and more water to form a soft dough.
Refer below images for dough consistency.
Now make small balls using this prepared dough.
Roll these balls slowly to make a chapati. Use dry wheat flour to roll so that it won’t stick to the base.
Heat a pan on medium-high flame.
When pan is hot, transfer paratha onto it.
Add oil from sides and cook until it turns golden brown from both sides.
Apply oil/ghee on both sides of paratha.
Similarly, prepare parathas using remaining dough. Our hot paratha is ready to serve.
Enjoy it with pickle/curd/butter. I served it with homemade green chilly pickle and curd !!
As always thanks for stopping by and reading my recipe. I hope you enjoyed this recipe and would love to give it a try. If you liked my blog, then do check out my other recipes and you can follow me on Pinterest || Instagram || Twitter
Dill leaves and Onion Paratha
- 20 gms fresh dill leaves
- 1 nos red onion
- 1 tsp sesame seeds
- 1 tsp carom seeds
- 0.5 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 1.5 tsp red chilli powder
- 1.5 cups whole wheat flour
- 1 tsp salt adjust as per taste
- oil as required for frying
- water as required to make dough
- Roughly chop dill leaves and add to a big bowl.
- In a same bowl add finely chopped onion along with seasoning and spices.
- Combine everything, then add whole wheat flour to it.
- Add approximately 1/2 cups of water slowly and form a dough.
- If required add little oil and more water to form a soft dough.
- Now make small balls using this prepared dough.
- Roll these balls slowly to make a chapati. Use dry wheat flour to roll so that it won't stick to the base.
- Heat a pan on medium-high flame.
- When pan is hot, transfer paratha onto it.
- Add oil from sides and cook until it turns golden brown from both sides.
- Apply oil/ghee on both sides of paratha.
- Similarly, prepare parathas using remaining dough.
- Our hot paratha is ready to serve.
- Apply extra butter, ghee or oil once removed from griddle , it tastes good and stays soft.
- Serve them hot.