Bakar Paratha / Kothimbir Paratha / Coriander Paratha

Bakar Paratha

Bakar Paratha / Kothimbir Paratha / Coriander Paratha

This is a Paratha with the filling of Bakar Vadi (Famous Indian snack). Hence the name Bakar Paratha. These Parathas are soft and yummy. The process of making filling is little lengthy. So if you want to make these parathas for breakfast, it would be better if you make the filling on previous evening and keep it in refrigerator. If the filling is ready, making Parathas is easy and quick.

Ingredients (for 8-9 parathas)

Finely Chopped Coriander 1.5 cups

White Til (Sesame seeds) 1 tablespoon

(you can use 1 tablespoon Khaskhas – Poppy seeds instead of Til)

Besan (Chana Daal flour) 2 tablespoon

Chilly powder ½ teaspoon

Powdered Sugar 1 teaspoon (optional)

Amchoor (Mango Powder) ½ teaspoon

Ginger Garlic Paste ½ teaspoon

Jeera (Cumin) powder ½ teaspoon

Turmeric Powder ½ teaspoon

Oil 2 teaspoon

Salt to taste

Atta Dough (Wheat Flour Dough) for 8-9 parathas

Wheat flour for dusting

Ghee / Oil for roasting parathas

Instructions

1. Dry roast sesame seeds till light brown. Allow to cool. Grind it into a coarse powder.

2. Add 1 teaspoon of oil to a pan, heat it, add besan and roast it till you get nice aroma of roasted besan. Transfer it to a plate and allow to cool.

3. Add 1 teaspoon of oil to the same pan and add coriander, giner garlic paste. Roast on medium heat till coriander colour changes to dark green. Transfer it to a bowl and allow to cool.

4. Add chilly powder, salt, cumin powder, aamchoor, powdered sugar, sesame seeds powder, turmeric powder and besan to coriander and mix well. Bakar Filling is ready.

5. Take a dough ball – little bigger than a big lemon. Roll it into a big puri / round.

Filling and wheat flour dough

6. Apply a few drops of oil on puri.

7. Spread a tablespoon of Bakar filling on the puri evenly and gently press it with your fingers. Sprinkle some wheat flour over it.

Spread the filling on the Puri
Sprinkle some wheat flour

8. Make a tight roll of this puri and then make a spiral (photo attached). Seal the side of the spiral.

Make a tight roll
Make a spiral

9. Roll the spiral into a paratha.

Roll a Paratha and transfer onto a hot Griddle

 

10. Roast both sides on a non stick griddle using a few drops of oil / ghee. I follow the following process while roasting Parathas using oil.

a. Transfer Paratha to a hot Griddle. DO NOT apply oil at this stage.

b. Roast it for 2 minutes on medium flame and flip it

c. Now apply a few drops of oil on top of Paratha (the side that is half cooked) and spread it using a spatula.

d. After 2 minutes, flip Paratha. Apply a few drops of oil of the top of Paratha (this is also half cooked) and spread it using spatula.

Roast the Paratha

c. Gently press Paratha using spatula and roast till the side touching the griddle is fully cooked.

d. Now flip it again and Gently press Paratha using spatula and roast till the side touching the griddle is fully cooked.

e. This way you don’t require much oil for roasting and Paratha will have nice layers.

11. Serve with home made butter or chutney of your choice.

Bakar Paratha

 

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