Parsley Paratha / Parsely Flatbread

Parsley or Petroselinium crispum is cultivated as herb / spice and native to the Mediterranean region. Parsely is widely used in European and Middle Eastern cooking. Today, I will share with you an Indian flatbread using Parsley. It's a very easy to prepare recipe but so amazingly delicious. Parsley gives a very nice flavor to these simple parathas. Serve hot parathas with thick yogurt and some Indian pickle or chutney, you have a delicious meal on the table:)

This recipe  was shared to me by my friend, Ketki. Ketki is one of my dear friends who has an amazing taste in food. So when she suggests a restaurant to try or suggests a recipe, I blindly follow because I know its going to be amazing:) So thanks to her, I tried it and have been making it ever since. The flavor of the parsley works very in this paratha.

INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

• Parsley (Finely chopped) : 2 cups
• Turmeric powder / Haldi : 1/2 tsp
• Yogurt : 3/4 cup
• Onion (finely chopped) : 3/4 cup
• Wheat flour : As needed to form a dough (Approximately 2 1/4 cup) plus more for dusting
• Ajwain / Caraway seeds : 1/2 tsp
• Red chilli powder / Cayenne pepper : 1/2 tsp (Adjust according to taste)
• Sugar : 2 tsp
• Salt as per taste
• Oil / ghee as needed

PROCEDURE:

• Take the chopped parsely, onion, yogurt, turmeric powder, ajwain, red chilli powder, sugar and salt in a big mixing bowl.Mix well.

•  Add wheat flour little by little and make a dough. Add 1.5 tbsp oil and give it final knead. Paratha dough is ready.

• Divide the dough into 8  balls.

• Take one ball. Dust it with some flour. Now using a rolling pin, roll the ball into a circle (dusting with flour if needed to help with the rolling).

• Heat a flat griddle. When hot, put the rolled circle on the griddle. Cook for a few minutes until you see bubbles on the surface, now flip it.  Add some oil , spread with a flat spatula . Flip it again and apply oil to the other side. Keep pressing with the spatula so that the flatbread gets cooked really well. Once it has beautiful even brown spots on both sides, take it out and serve immediately or store in an insulated container for later use.Repeat the process for the remaining dough balls.

• Serve the Paratha hot, with some butter on the top and spicy Indian pickle or curries. Yogurt or raitha is also a great accompaniment:)

Note: 

• As a variation, you can add some grated ginger and garlic to the mix as well. Gives a nice flavor.
• The paratha tastes best when eaten hot :)