Choliya Paratha


  • Grind the choliya and the green chillies in a mixer-grinder
  • No water would be needed
  • After grinding, the mix should have a thick consistency
  • Put the grinded choliya on a plate
  • Add the coriander leaves
  • Add the garlic-ginger paste
  • Add the garlic greens
  • Add the chopped garlic
  • Tip: Since green garlic is available only during winters, you can substitute it with diced garlic
  • Add salt
  • Add the dhania powder
  • Add the jeera powder
  • Add the red chilli powder
  • Mix all the ingredients together
  • Tip: The filling here is enough for 2-3 parathas
  • Pinch out a portion out of the kneaded dough
  • Dust it in the dry flour
  • Roll out the dough for the paratha
  • Take a handful of the stuffing and place it on the paratha
  • Shut the paratha on all sides
  • Pat it with your palms and dust it in the flour again
  • Roll out the dough again
  • Tip: If there are cracks on the surface, dust them with flour so that the paratha remains in proper shape
  • Fry the paratha on high flame
  • Flip the paratha over and start applying ghee (clarified butter)
  • Tip: Prick the paratha a little so that the ghee seeps inside well
  • Tip: Cook the paratha on low flame for a while if you want it to become crispier
  • Choliya paratha is ready to be served

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