Dill Paratha, how much do we know about dill, apart from the fact that it is an herb used to enhance the aroma and flavor of several dishes? But the fact is it was used in Rome by Hippocrates to heal burs of soldiers. In brief Dill has has immense healing properties that can stimulate the healing process of wounds. has immense healing properties that can stimulate the healing process of wounds.
Dill leaves are considered as great mouth fresheners because of their germicidal, antioxidant and disinfectant nature. Dill is an excellent source of calcium and helps in reducing the bone loss after menopause and in rheumatoid arthritis. it has many more qualities. So lets make this healthy recipe of Dill Paratha.
Dough for Gobhi Paratha
Wheat flour – 1 1/2 cup Oil – 3 tsp Salt – a generous pinch
For the Stuffing
Finely chopped Dill leaves – 1 cup 1 finely chopped Onion (medium sized) 3 Green chillies finely chopped 1/2 tsp Ginger (finely chopped or grated) – Salt as required
Rolling pin and board Tawa/griddle Wheat flour for dusting Oil or Oil + ghee mixed as needed
Put chopped Dill Leaves in to the bowl, add finely chopped onions, add Chilli powder, Kashmiri powder – a pinch, Coriander powder, Dhaniya and Jeera/Cumin Powder, Kastoori Methi Powder, Green chillies finely chopped and Green coriander finely Chopped.
Mix all the ingredients well
Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add water little at a time and knead into a soft and pliable dough.
The dough should be as shown below, you normally do for roti .
Note: This paratha may not come exactly round, due to wheat flour mixed with stuffing’s, so not to worry – Just concentrate of health benefits and taste of this paratha.
Make medium sized balls from the dough. Roll it out into a small circle.You can dust wheat flour to prevent the dough from sticking to the rolling pin or board.
Heat a tava and put the rolled out paratha on it.
Apply a tsp of oil (oil or ghee mixed) on the top and flip it over to the other side. Cook both sides well till brown spots appear.
Relish this with curd and pickle, trust me it taste yummy