dill leaves paratha /soy keerai (Sadakuppai) paratha recipe
Ingredients
- Soy keerai/dill leaves - 1 hand full wash, pluck the leaves part alone
- Wheat flour/godhumai mavu - 2 cups
- Salt to taste
- Oil for greasing and paste as needed
- Oil for paratha - 1 tsp
- Grated ginger - 1 tsp
- Roasted jeera powder - 1 tsp
- Turmeric powder - 1 tsp
- Chilli powder - 2 tsp
- Curd - 11/2 tbsp
Paste needed for layering paratha:
- Wheat flour and oil mixed - make a paste and keep ready.
Instructions
- Wash,pluck the leaves alone from dill ,chop them and keep ready.
- Take a broad vessel add wheat flour,salt,chilli powder,turmeric powder,jeera powder and grated ginger.
- Mix and add curd to it mix everything to form a dough.
- The dough should be soft and pliable,add a tsp of oil and knead well for 5-6 minutes till smooth.
- Smear oil and keep covered for 20 minutes.
- Now take a chapati roller and roll the balls by dusting it with flour.
- Roll into a circle now apply the layering wheat mixture.
- Fold it as shown(ribbons) in the picture and roll into a circular balls.
- Dust more flour and roll into circular paratha’s.
- Heat a chapati pan put this dill paratha’s and cook till golden on both sides.
- Add oil as needed to be golden.
- Adjust the flame and cook to perfection.
- Serve it with any raita of your choice.
Notes
Too much of dill leaves added to this paratha makes it over powering.
If you don’t like grated ginger in your dough avoid adding it.
For this paratha it should be cooked well and for that add oil and cook it golden.
It goes very well with any raita.
If you don’t like grated ginger in your dough avoid adding it.
For this paratha it should be cooked well and for that add oil and cook it golden.
It goes very well with any raita.