Chawli Leaves Parota, Healthy Bengali Recipe


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Chawli Leaves Parota, Healthy Bengali Recipe

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Let's give our favourite Bengali snack an awesomely healthy makeover.

Parota is a famous Bengali snack, which is usually made with maida. Here we have made it with whole wheat flour for a guilt free experience, and further fortified the dough with chawli leaves for a powerful shot of iron.

Have the Chawli Leaves Parota right off the pan to relish the vibrant taste of ginger and garlic in this mouth watering Indian bread.

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Chawli Leaves Parota, Healthy Bengali Recipe recipe - How to make Chawli Leaves Parota, Healthy Bengali Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 5 parotas
Show me for parotas

Ingredients
Method
    Method
  1. Heat the oil in a deep non-stick pan, add the amaranth leaves and sauté on a medium flame for 2 minutes.
  2. Transfer into a mixer add ¼ cup of water and blend till smooth.
  3. Combine all the ingredients in a deep bowl and knead into a soft dough.
  4. Divide the dough into 5 equal portions.
  5. Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  6. Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
  7. Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
  8. Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
  9. Repeat steps 5 to 8 to make 4 more parotas.
  10. Serve immediately.


Nutrient values (Abbrv) per parota
Energy87 cal
Protein2.9 g
Carbohydrates15.1 g
Fiber2.9 g
Fat2 g
Cholesterol0 mg
Sodium35.2 mg

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Reviews

Chawli Leaves Parota, Healthy Bengali Recipe
5
 on 23 Apr 20 02:41 PM


Tried this out. Just added a little chaat masala in the end while rolling for personal taste. Paratha''s are amazing. Eat while hot. Thank you very much for sharing this recipe.
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Tarla Dalal    Thank you for your feedback. Happy cooking.!
Reply
25 Apr 20 12:57 AM