Low Calorie Vegetarian Recipe - Coriander and mint add their special flavour to these paranthas.

This recipe is from the book Low Calorie Vegetarian Cookbook.

Main Ingredients : Whole wheat flour (atta), Fresh coriander leaves

Cuisine : Punjabi

Course : Breads

Low Calorie Vegetarian

Low Calorie Vegetarian Recipe - How to make Low Calorie Vegetarian


Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy


  • Whole wheat flour (atta) 2 cups

  • Fresh coriander leaves finely chopped1/4 cup

  • Fresh mint leaves finely chopped 1/4 cup

  • Salt to taste

  • Chaat masala 2 teaspoons

  • Skimmed milk yogurt 1/2 cup


Step 1

Place the whole-wheat flour and salt in a bowl. Add coriander leaves, mint leaves and knead into a soft dough using water. Cover and rest the dough for twenty to twenty five minutes.

Step 2

Divide the dough into eight equal portions. Shape them into balls. Blend yogurt and chaat masala. Roll out each ball into a medium sized chapati. Spread a tablespoon of the yogurt mixture.

Step 3

Fold the chapati like a fan and twist it back into the form of a ball. Keep aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter.

Step 4

Cook on a hot non-stick tawa till both sides are lightly golden brown. Before serving, crush the paranthas lightly between your palms to open out the layers. 

Step 5

Chef's Tip

Step 6

If you are cooking Dhania Pudina Parantha in the tandoor, apply a little water on the side that you are going to stick to the tandoor wall.

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