Cook Coriander Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Coriander Parantha Bread
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Coriander Parathas, also known as Tania Parathas. Let's begin now, you mixed some finely chopped onions with the coriander leaves, some salt, some red chilli powder, some dry mango powder, some dry carrom powder, few cumin seeds, some dry coriander powder. Now, mix the mixture, nicely, should all go through each other, and there we go lay it on the kneaded dough, that is nice and spread. You have to seal it nicely, shouldn't come out. Now, we use our rolling pin and start rolling. Should be nice and spread, before it goes into hot pan to roast. And they go, it's on the hot pan, with a drop of oil that will help it not stick onto the pan. Then go using our cooking spoon, turning it around, as you can see it has started cooking. It's turning brown now, slowly and steadily. And we keep cooking it, until it turns completely red and brown. Keep turning it, and now, it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Coriander Parathas, also known as Tania Parathas. Let's begin now, you mixed some finely chopped onions with the coriander leaves, some salt, some red chilli powder, some dry mango powder, some dry carrom powder, few cumin seeds, some dry coriander powder. Now, mix the mixture, nicely, should all go through each other, and there we go lay it on the kneaded dough, that is nice and spread. You have to seal it nicely, shouldn't come out. Now, we use our rolling pin and start rolling. Should be nice and spread, before it goes into hot pan to roast. And they go, it's on the hot pan, with a drop of oil that will help it not stick onto the pan. Then go using our cooking spoon, turning it around, as you can see it has started cooking. It's turning brown now, slowly and steadily. And we keep cooking it, until it turns completely red and brown. Keep turning it, and now, it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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