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The Softest Dhaniya Paratha You'll Ever Make | Secret Recipe Revealed | Kunal Kapur Recipes

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 141.1K views Apr 16, 2026
Dhaniya Paratha is a vibrant, flavor-packed Indian flatbread that brings together the freshness of coriander with the warmth of everyday मसाले. Soft on the inside and lightly crisp on the outside, this paratha is perfect for breakfast, lunch, or even a quick dinner. The combination of atta and besan gives it a hearty texture, while ginger, green chilli, and herbs add a refreshing kick. Served hot with dahi, pickle, or a dollop of butter, it’s simple comfort food that feels both wholesome and indulgent.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Whole Wheat Flour (आटा) – 1 cup
  • Gram Flour (बेसन) – ¼ cup
  • Cumin (जीरा) – ½ tsp
  • Salt (नमक) – to taste
  • Ginger, chopped (अदरक) – 2 tsp
  • Green chilli, chopped (हरी मिर्च) – 2 nos
  • Onion, chopped (प्याज़) – ¼ cup
  • Turmeric (हल्दी) – ½ tsp
  • Chilli powder (मिर्ची पाउडर) – 1 tsp
  • Chaat masala (चाट मसाला) – 1 tsp
  • Fresh coriander, chopped (ताज़ा धनिया) – 1½ cups
  • Mint (पुदीना) – few sprigs
  • Ghee (घी) – 1 tbsp
  • Water (पानी) – as required
  • Ghee (घी) – for smearing
  • Oil (तेल) – as required

Step-by-Step Cooking Instructions

  1. 1
    In a large bowl, combine whole wheat flour, gram flour, cumin, salt, turmeric, chilli powder, and chaat masala.
  2. 2
    Add chopped ginger, green chillies, onion, fresh coriander, and mint leaves. Mix everything well so the herbs are evenly distributed.
  3. 3
    Add ghee and start kneading the mixture, gradually adding water to form a soft, smooth dough.
  4. 4
    Cover and let the dough rest for at least 15–20 minutes.
  5. 5
    Divide the dough into 4 equal portions (about 110 g each) and shape into pedas.
  6. 6
    Roll each peda into a paratha using a rolling pin.
  7. 7
    Heat a tawa and cook the paratha on medium flame, applying ghee or oil on both sides, until golden brown spots appear.
  8. 8
    Serve hot with curd, pickle, or butter.
  9. 9
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Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover The Softest Dhaniya Paratha You'll Ever Make?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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