I always collect the stems of the cilantro leaves. As I said I love the smell of the fresh cilantro... The thing is, the stems of the cilantro are as fresh, flavourful and aromatic as the leaves.Then y throw them rt?... So I stock them up, wash them well... lightly dry it and then chop them into fine pieces and then put them in my tamarind, and store. This tamarind I use specially when I am making Rasam / Chaaru. It gives such a nice flavour and Aroma to the rasam. Do try it next time u make ur rasam. Yummmmm!
I am sending this Cilantro stem paratha recipe to Srivalli's Roti mela event. Check out my previous entries to the roti mela here.
You need :
Cilantro stems - 2 cups finely chopped
Fresh coriander leaves - handful finely chopped
Gram flour /Besan - 3/4 cup
Wheat flour - 1 1/2 cup
Ajwain - 2 tsp
Jeera /cumin seeds - 1 tsp
Green chillies - 2 finely chopped
Red chilli powder - 1 tsp (optional)
Coriander / cumin powder - 2 tsp
Asafoetida / Hing - 1/2 tsp
Oil - 1 tbsp
Put all the above ingredients in a bowl and mix it up into a dough using some warm water.
Make this dough soft and pliable.
My lovely lunch platter! Lobia bhaji, yoghurt, pickle, onions and my lovely cilantro stem parathas:D
Heat the griddle on medium heat.Take a small ball of dough and roll it into a circle. This circle is called as a roti. Now put it on the hot tava. Drizzle oil on the side and let it roast. flip it on to the other side and again drizle some more oil. Cook until brown spots appear on both sides.
Ur roti is ready. Enjoy hot...as it is.. or with some garlic chutney...or yoghurt and pickle.