Dill wala Paratha - Shepu Paratha

To make Dill wala Paratha, start by washing and chopping fresh dill and coriander leaves. In a large bowl, combine the chopped leaves with bajra flour, wheat flour, rice flour, turmeric powder, red chili powder, salt, asafoetida, sesame seeds, and carom seeds. Knead the mixture into a semi-soft dough, adding a little oil for smoothness. Let the dough rest for 20 minutes, then divide it into balls and roll each into a circle. Cook on a hot tawa, applying ghee or oil until golden brown. Serve with yogurt, pickle, or curry.

Dill wala Paratha contains wheat flour, which is not gluten-free. However, you can make a gluten-free version by substituting the wheat flour with a gluten-free flour blend or using only bajra flour and rice flour. Just ensure that all ingredients used are certified gluten-free to maintain dietary compatibility.

If you don't have dill leaves, you can substitute them with fresh fenugreek leaves or spinach for a different flavor. While the taste will vary, these greens will still provide a nutritious and flavorful base for your paratha. You can also try using dried dill, but reduce the quantity since dried herbs are more concentrated.

To store leftover Dill wala Paratha, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. For longer storage, consider freezing them. Wrap each paratha in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month. Reheat on a skillet or in the microwave before serving.

Dill wala Paratha pairs wonderfully with a variety of side dishes. You can serve it with plain yogurt, spicy pickles, or a rich curry like paneer butter masala or chana masala. For a lighter option, a fresh salad or raita can complement the flavors beautifully. Enjoy it as part of a wholesome meal!