Dill wala Paratha - Shepu Paratha
Dill Paratha (Shepu Paratha) is a flavorful and nutritious Indian flatbread made with fresh dill leaves (known as shepu in Marathi).
*Dill leaves, with their distinct aroma and mildly sweet taste, infuse the paratha with a unique flavor that pairs beautifully with yogurt, pickle, or curry. Soft and wholesome, this paratha...
Ingredients
Kneading dill paratha dough
- 1Dill leaves ( Shepu ) bunch
- Few Coriander leaves
- 1tspTurmeric powder
- 1tspRed chilli powder
- 1tspSalt
- pinchof asafoetida
- 1tbspsesame seeds
- 1tspcarrom seeds ( ajwain )
- 1cupBajra flour
- 1/2cupwheat flour
- 1/4cuprice flour
- 1/2tbspOil
How to make Dill wala Paratha - Shepu Paratha
Dill leaves Paratha / Shepu Paratha
Remove the tender leaves of dill and wash well to remove dirt and impurities.
Chop the leaves , also chop coriander leaves and add in a big hollow plate to knead the dough.
Add the spices mentioned above with bajra - wheat - rice flour . No need to add water bcoz the leaves will leave it's moisture. If needed add few drops to make the dough.
Knead into semi soft dough , add a tablespoon of oil while kneading for smoother dough. Cover and rest the dough for 20 minutes. Knead again and make medium size balls.
Meanwhile, heat a tawa or skillet over medium heat. Divide the dough into equal-sized balls. Roll each ball into a medium-sized circle, about 6-8 inches in diameter, using a rolling pin. Dust with flour as needed to prevent stick ing.
Place the rolled paratha on the hot tawa. Cook for about 30 seconds, then flip. Apply ghee or oil on both sides and cook until golden brown spots appear.
Serve hot with white butter, yogurt, pickle, or any curry of your choice.
Tips & Tricks
Use fresh, tender dill leaves for the best flavor and texture. Avoid older leaves that are yellow as they can taste bitter.
For a spicier paratha, add a pinch of garam masala or crushed black pepper. To make it extra nutritious, you can add grated carrots or finely chopped spinach along with dill.
Let the dough rest for at least 20 minutes after kneading. This helps the gluten develop, making it easier to roll out the parathas.
Cook the parathas on medium heat for even cooking and to ensure they don’t burn. Adjust the flame as needed.
Dill parathas taste best when served hot, as they remain soft and flavorful.
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...