Tried a dill paratha just on a whim and it turned out just great. Very aromatic and full of flavour. Served them with mango chunda or mango preserve.
The Indian names for Dill are shepu (marathi), sowa (hindi), sabbasige (kannada), chathakuppa (malayalam), sataguppi (tamil), and shatapushpamu(telegu). 
Ingredients-
1 1/2 cups dill chopped fine
2 cups wheat flour
1 1/2 cups curd(optional)
2 tbs oil
1 chilli crushed fine
7 flakes of garlic crushed fine
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp asafoetida
salt to taste
Preparation-
- Wash dill and chop fine.
- Crush chilli and garlic in mortar into a fine paste.
- Mix all the ingredients together and knead into dough.
- Keep aside for 1/2 an hour to ferment and the flavour of the spices to set in.
- Roll into chappatis and fry both sides till crisp on the hot girdle. Drizzle ghee while frying.
- Serve hot with mango chunda.
Enjoy
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Healthy bread, looks soft and yummy!
ReplyDeleteOooo...shirley, this looks so good! Wish I can take a bite right now.
ReplyDeleteHave a great day, dear.
Kristy
Great presentation and looks fabulous!
ReplyDeleteI could finish the entire plate, Shirley! Very nice :) Enjoy your weekend & have a fabulous time with your family, dear!
ReplyDeleteSounds aromatic! YUM
ReplyDeleteI really must have smelled amazing. Talk about flavor explosion.
ReplyDeletehi, first time seeing herbs in paratha, that's a clever idea!!
ReplyDeleteWow, your flatbread with dill look awesome. love the color and the flavor of dill in it.
ReplyDeleteHope you are having a wonderful week Shirley :-)
This flatbread sounds really tasty with dill!
ReplyDeleteShirley, I have no doubt this flat bread is flavorful, now not to when you used so many wonderful spices.
ReplyDeleteGreat idea! Dill goes with so many things...Theresa
ReplyDeletewhat a great flavor idea for flatbread!
ReplyDeleteTried out your watermelon drink, Shirley. And it was yum! :)
ReplyDeleteI've never seen dill in any of the supermarkets here in trivandrum though :(