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Nimbu Paratha (Lemony Flaky pan fried bread)

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 Parathas


  • 1 tbs shredded ginger
  • 2 green chilies
  • 1 tbs cumin
  • 1 tbs coriander seeds
  • 1/4 C washed and drained cilantro
  • 1/4 tsp citric acid crystals nimbu ka phool (optional)
  • 1/4 tsp salt
  • 1/4 tsp anardana powder pomegranate seed powder
  • 3 tsp lemon juice
  • Ghee to fry
  • Paratha dough for 2 parathas


  1. Dry roast the cumin and coriander seeds and pulse in your spice grinder for a coarse powder
  2. Add the rest of the ingredients into the bowl of a food processor and pulse it to a coarse paste like texture
  3. Take a griddle/ pan and set it to heat up at medium
  4. Now take a golf ball sized dough and roll it out slightly, ensuring to keep the edges very thin
  5. spoon out half the masala mixture and put it in the center of the dough circle
  6. lift up the edges and bring them together and pinch to seal
  7. with the palm of your hand, flatten this stuffed ball of dough and roll out.
  8. Put some ghee on the griddle and then place the rolled out paratha on top to cook.
  9. Repeat the same process with the other side.
  10. Best eaten with plain yogurt or lassi

Recipe Notes

The cooking style of this paratha is slightly different. I have tried to stay close to the parathewali gali style cooking, but couldn't bring myself to deep fry these.