Hari Mirchi Paratha, Green Chilli Paratha

by Tarla Dalal

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An exciting treat for your palate, the Hari Mirchi Paratha gives you the delightful flavour of green chillies, at acceptable spice levels.

Here, the whole wheat flour parathas are stuffed with a tongue-tickling mixture of deseeded light green chillies perked up with cumin and nigella seeds, and cooked with oodles of oil to get the authentic Delhi touch.

You need to keep some pointers in mind when making this paratha. Use only light green chillies and deseed them properly. Otherwise, it will be so spicy that nobody will be able to eat it. Wash your hands thoroughly after chopping the chillies, and in case you have sensitive skin, you can rub a little oil on your hands before chopping the chillies, to avoid a burning sensation.

These parathas are super tasty, and since they are moderately spicy, you don’t need any special accompaniment. Just curds will do!

You can also try other recipes like Chole Tikki Chaat and Samosa .

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Hari Mirchi Paratha, Green Chilli Paratha recipe - How to make Hari Mirchi Paratha, Green Chilli Paratha

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 6Makes 6 parathas
Show me for parathas

Ingredients

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/2 tbsp oil
salt to taste

For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
1/2 cup deseeded and finely chopped light green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
When the seeds crackle, add the green chillies and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed

Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Place 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides.
Repeat steps 3 to 5 to make 5 more parathas.
Serve immediately with fresh curds.