My red chilli and coriander parathas are for when you want something simple, fiery, and full of flavour. Fresh red chillies, coriander, garlic, and cumin are crushed into a fragrant paste and kneaded straight into whole wheat flour. They’re quick to make, incredibly aromatic, and perfect for spice lovers who like their breakfast or brunch with a bit of heat.
Note – this post was originally created and posted on 5th February 2012, since updated with new content and pictures, the recipe remains the same.
We love playing around with paratha flavours at home. From moong dal matar paratha to earthy palak matar paneer paratha, they’re such an easy way to add variety to breakfasts and lunches.
I love serving these spicy parathas in a few different ways:
- With a hot cup of masala chai – My favourite way to enjoy them, especially for breakfast or an afternoon snack.
- With keri nu chundo (sweet mango pickle) – The sweet, tangy mango chutney balances the spice beautifully and turns this into a proper Gujarati-style meal.
- With yogurt or raita – A simple bowl of plain yogurt or cucumber raita helps cool down the heat and makes these parathas great for lunch or dinner.
- With mild sabji/shaak - This quick and simple Gujarati potato chips nu shaak is mild yet flavourful, complementing the spicy paratha.
You can also add a knob of butter or spread a little ghee on top while hot for extra indulgence.
Storage
These parathas stay fresh for one day at room temperature, store in an airtight container.
You can freeze the dough in a ziplock bag or container, thaw at room temperature before rolling and cooking.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Red Chilli and Coriander Paratha
Ingredients
- 3 cup whole wheat flour
- 10-12 red chillies I used birds eye red chillies
- ½ cup fresh coriander
- 6 cloves garlic
- 3 tablespoon oil
- 3 tablespoon lemon juice
- 2 tablespoon cumin seeds
- 1 teaspoon ajwain
- salt to taste
- oil for shallow frying
Instructions
- Add 10-12 red chillies, ½ cup fresh coriander, 6 cloves garlic and 2 tablespoon cumin seeds in a food processor bowl and crush to a coarse paste.
- Take 3 cup whole wheat flour, add the paste, 3 tablespoon oil, 3 tablespoon lemon juice1 teaspoon ajwain and salt to taste
- Knead a semi-stiff dough using water.
- If you have time, cover the dough with a clean kitchen towel and set it aside for 10-12 minutes.
- Knead the dough again for a minute or so, divide the dough into equal portions and make round balls.
- Roll out each ball using a rolling pin into round/square or triangle with some dry flour and cook on the tava while applying oil .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I enjoy serving these straight off the pan with yoghurt or pickle, they always feel comforting yet full of character.
sujitha says
Simple and spicy paratha.. flavourful breakfast recipe share..
Soma Mukherjee says
Red chillies 🌶 and coriander always a classic combination, can’t go wrong with it , loved the simple and spic recipe, thanks for giving next breakfast option 😊👍🏻
lubnakarim06 says
Wow...that's an yum twist to the simple paratha...love it....
Rajee Mani says
Very falvorful. Love hot parathas on cold winter days.
Shri says
Perfect perfect for the cold weather. I usually never use coriander in any paratha combinations; will try this.
Saraswathi Iyer says
Looks delicious and spicy.
Myvegfare says
lovely parathas, nice for this weather, our snow disappeared the day itself as it rained :(, kids were so excited, but no more!, only the cold weather..
Nisha says
Nice paratha
Sowmya says
parathas looks very tasty..loved the addition of coriander & lemon juice..
Archana says
Wow. Will love these any time .
Simplyfood says
These look delicious.