Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, dil leaves /soya parantha. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Benifits of dill Leaves: You'll get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development. Vegetarian #Parantha #Aloo #Fennel leaves Simple and delicious parantha.
Dil leaves /soya Parantha is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Dil leaves /soya Parantha is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook dil leaves /soya parantha using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Dil leaves /soya Parantha:
- Prepare 1 bunch Soya leaves
- Take 1/2 tsp Salt
- Get 1/4 tsp Red chilli
- Take 1/2 tsp Amchor powder
- Make ready 1 tsp Garam masala
- Make ready As required Ghee
- Make ready 1 tbsp Sesame seeds
- Prepare As required Wheat flour dough
Chop them finely and keep aside. It will start leaving water which will help to cook potatoes. Once potatoes are cooked switch off the flame. Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.
Steps to make Dil leaves /soya Parantha:
- Wash soya leaves.
- In a plate add salt, garam masala and red chilli also put sesame seeds in a plate and soya leaves also
- Mix soya leaves, salt,lal mirch,amchur and garam masala
- Roll round roti
- Cut heart shape with cutter
- Make 2 heart shape chapati
- Spreas this mixture in a heart shape roti
- Cover it with another heart shape roti and press the edges with folk
- Press all sides by folk. Spread sesame seeds on it and press with hands
- Now put on hot tawa and make Parantha
- Serve this Parantha with green chutney and tomato chutney
It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. Green Dil Leaf, Grade: A GradeAsk Price. Country of Origin: Made in India. And why not, filled with vegetables and soya, and served with ketchup, it is a healthy, nutritious snack.
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