Mili Jhuli Paratha ( Know Your Green Leafy Vegetables )
by Tarla Dalal
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Chawli lends itself to an immense variety of dishes, including parathas! serve with pickles, curds and optionally white butter too.
- Combine the flour, salt and ½ tsp of oil together in a bowl and knead into a soft and pliable dough using enough water. Keep aside for 10 minutes.
- Knead again using the remaining ½ tsp of oil till it is smooth and elastic.
- Divide the dough into 12 equal portions and keep aside.
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the ginger paste and green chilli paste and sauté on a slow flame for a minute, while stirring continuously.
- Add the amaranth leaves, spinach and salt, one at a time and sauté for 5-7 minutes on a medium flame.
- Cool and divide the stuffing into 12 equal portions and keep aside.
- Roll out each portion of the dough into a 75 mm. (3") diameter circle.
- Place one portion of the stuffing mixture in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll out again into a 125 mm. (5") diameter circle, using a little wheat flour for rolling.
- Cook on a hot tava (griddle), using a little oil, till golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make 11 more parathas.
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