Dill wala Paratha - Shepu Paratha recipe

Dill wala Paratha - Shepu Paratha

by Ria Pai (@riapai009)
Prep Time
25min
Cook Time
5min
Total Time
30min

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

2 Servings
(1 serving = 2 parathas )

Kneading dill paratha dough

  • 1
    Dill leaves ( Shepu ) bunch
  • Few Coriander leaves
  • 1tsp
    Turmeric powder
  • 1tsp
    Red chilli powder
  • 1tsp
    Salt
  • pinch
    of asafoetida
  • 1tbsp
    sesame seeds
  • 1tsp
    carrom seeds ( ajwain )
  • 1cup
    Bajra flour
  • 1/2cup
    wheat flour
  • 1/4cup
    rice flour
  • 1/2tbsp
    Oil

How to make Dill wala Paratha - Shepu Paratha

Dill leaves Paratha / Shepu Paratha

  1. Remove the tender leaves of dill and wash well to remove dirt and impurities.

    Step 1.1: Remove the tender leaves of dill and wash well to remove dirt and impurities
    Step 1.2: Remove the tender leaves of dill and wash well to remove dirt and impurities
    Step 1.3: Remove the tender leaves of dill and wash well to remove dirt and impurities
  2. Chop the leaves , also chop coriander leaves and add in a big hollow plate to knead the dough.

    Step 1.1: Chop the leaves , also chop coriander leaves and add in a big hollow plate to knead the dough
    Step 1.2: Chop the leaves , also chop coriander leaves and add in a big hollow plate to knead the dough
  3. 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.

    Step 1.1: Add the spices mentioned above with bajra - wheat - rice flour
    Step 1.2: Add the spices mentioned above with bajra - wheat - rice flour
  4. 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.

    Step 1.1: Knead into semi soft dough , add a tablespoon of oil while kneading for smoother dough
    Step 1.2: Knead into semi soft dough , add a tablespoon of oil while kneading for smoother dough
  5. 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.

    Step 1.1: Meanwhile, heat a tawa or skillet over medium heat
    Step 1.2: Meanwhile, heat a tawa or skillet over medium heat
  6. 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.

    Step 1.1: Place the rolled paratha on the hot tawa
  7. Serve hot with white butter, yogurt, pickle, or any curry of your choice.

    Step 1.1: Serve hot with white butter, yogurt, pickle, or any curry of your choice

Tips & Tricks

  1. Use fresh, tender dill leaves for the best flavor and texture. Avoid older leaves that are yellow as they can taste bitter.

  2. 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.

  3. Let the dough rest for at least 20 minutes after kneading. This helps the gluten develop, making it easier to roll out the parathas.

  4. Cook the parathas on medium heat for even cooking and to ensure they don’t burn. Adjust the flame as needed.

  5. Dill parathas taste best when served hot, as they remain soft and flavorful.

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Recipe by

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...