Wednesday, January 17, 2018



We love to have hot paranthas off the tawa, especially during the winter months. In this blog, I have a fairly large collection of recipes for paranthas of different types such as Aloo Parantha, Palak Parantha, and Gobhi Parantha, amongst others. For readers not familiar with Aloo, Palak, and Gobhi, these are Potatoes, Spinach, and Cauliflower respectively.

Today's recipe is for Kothimbir Parantha which I learnt from a Maharashtrian friend. In this, we use kothimbir ( the Marathi word for  Coriander Leaves /Cilantro). In Konkani, we call them Kothambari Pallo, in Hindi they are called Dhaniya Patha, and Kothambari Soppu in Kannada.

Apart from being aromatic, coriander leaves also have numerous health benefits as seen from this article in the Times of India.

I have served today's Kothimbir Paranthas with curds and store bought Priya Garlic Pickle.

  • Kothimbir (Coriander Leaves/Cilantro), 1 cup
  • Atta (Wheat Flour), 2 cups + some for dusting 
  • Jeera (Cumin) Powder, 1/2 tsp
  • Adrak (Ginger), grated, 1 tsp
  • Haldi (Turmeric) Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Green Chilles, finely chopped, 2
  • Salt, to taste
  • Oil, 1 tsp (for kneading the dough) + as required to make paranthas


Pluck the coriander leaves from their stems and wash them thoroughly.
Chop the coriander leaves and keep aside
In a large bowl, combine the atta, 1 tsp of oil, chopped coriander leaves, jeera powder, grated ginger, haldi and chilli powder, finely chopped green chilli and salt.
To this, add water, little by little and knead the mixture to form a soft dough
Cover the dough with a damp cloth and allow it to rest for about 20 minutes
Once again, knead the dough and divide it into equal portions and shape them into balls
Dip the balls in dry atta to make it easier to roll out the paranthas
Lightly press the ball and roll it into 6 " circles
Heat the tawa and once it gets hot place the parantha over the tawa. You will soon see the parantha will change colour and a few bubbles will appear on top
Flip the parantha and drizzle oil on top and sides and cook for a couple of minutes till the parantha is evenly cooked and golden brown on both sides
Serve hot with curds, pickle or chutney of your choice

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