Chawli Leaves Parota Recipe (Healthy Bengali)
Tarla Dalal
• Updated : Jan 05, 2026
Chawli Leaves Parota is a wholesome Indian flatbread made using fresh chawli leaves finely chopped and mixed into whole wheat dough. This parota is known for its soft texture, mild earthy flavor, and attractive green specks that come from the leaves. Rich in fiber and essential nutrients, chawli leaves add both taste and health value to the dish. Chawli Leaves Parota is easy to digest and works well as a breakfast or lunch option. It tastes best when served hot with curd, pickle, or simple sabzi, making it a comforting everyday meal.
Table of Content
About Chawli Leaves Parota, Healthy Bengali Recipe
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Ingredients
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Methods
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How to make Chawli Leaves Parota
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FAQs
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Related Chawli Leaves Parota Recipe
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Tips for Chawli Leaves Parota Recipe
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Nutrient values
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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.
Chawli Leaves Parota, Healthy Bengali Recipe recipe - How to make Chawli Leaves Parota, Healthy Bengali Recipe
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
5 parotas
Ingredients
Main Ingredients
- 1 cup chopped chopped green chawli (amaranth) leaves
- 1/2 tsp oil
- 3/4 cup whole wheat flour (gehun ka atta)
- 1/4 tsp garlic (lehsun) paste
- 1/2 tsp green chilli paste
- salt to taste
- whole wheat flour (gehun ka atta) for rolling
- 1 1/4 tsp oil for cooking
Method
- Heat the oil in a deep non-stick pan, add the amaranth leaves and sauté on a medium flame for 2 minutes.
- Transfer into a mixer add ¼ cup of water and blend till smooth.
- Combine all the ingredients in a deep bowl and knead into a soft dough.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
- Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 5 to 8 to make 4 more parotas.
- Serve immediately.
Chawli Leaves Parota, Healthy Bengali Recipe recipe with step by step photos
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To make the Chawli Leaves Parota, Healthy Bengali Recipe, Heat the 1/2 tsp oil in a deep non-stick pan, add the 1 cup chopped chopped green chawli (amaranth) leaves and sauté on a medium flame for 2 minutes.
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Transfer into a mixer add ¼ cup of water and blend till smooth.
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In a deep bowl, take 3/4 cup whole wheat flour (gehun ka atta).
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Add the prepared green chawli leaves puree.
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Add 1/4 tsp garlic (lehsun) paste, 1/2 tsp green chilli paste, and salt to taste.
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Mix well.
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knead into a soft dough.
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Divide the dough into 5 equal portions.
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Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
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Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
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Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil.
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Cook till golden brown spots appear on both the sides.
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Repeat steps 5 to 8 to make 4 more parotas. Serve Chawli Leaves Parota immediately.
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Frequently Asked Questions (FAQs) Chawli Leaves Parota
1. What are chawli leaves used in this parota?
Chawli leaves refer to amaranth leaves, a leafy green vegetable that’s nutritious and commonly used in Indian flatbreads like this parota.
2. How healthy is this parota?
This version is made with whole wheat flour and chawli leaves mixed into the dough, making it richer in iron and more wholesome than traditional parotas made only with refined flour.
3. Do the leaves need to be cooked before adding to the dough?
Yes the leaves are sautéed briefly in oil, then blended into a smooth paste before mixing into the dough.
4. Can I use raw leaves instead of sautéing?
For this specific recipe, sautéing and blending the leaves helps incorporate them smoothly into the dough. Using raw chopped leaves might change the texture and moisture balance.
5. What spices or flavourings are added?
The parota dough includes garlic paste, green chilli paste, and salt for flavour.
6. Can I skip the garlic or chilli paste?
Yes you can adjust or omit these based on taste or spice preference.
7. How long does it take to make these parotas?
The typical prep and cooking time is around 25 minutes in total.
8. How do you shape the parota?
After kneading the dough, each portion is rolled into a circle, then rolled up and shaped into a swirl (like a swiss roll) before being rolled out again into a larger circle for cooking.
9. What’s the best way to cook these parotas?
They are cooked on a heated griddle (tava) with a small amount of oil until golden brown spots appear on both sides.
10. Can I serve these with something?
They make a great accompaniment to yogurt, chutney, pickles, or curry and are best enjoyed hot.
11. Can I add extra vegetables or spices?
Yes you can customize with additional greens, herbs, or mild spices to suit taste and nutrition preferences, though that may alter the original recipe balance.
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Preparation & Dough Tips
- Sauté the leaves well: Cook the green chawli (amaranth) leaves briefly in hot oil before blending this reduces moisture and prevents a soggy dough.
- Blend to a smooth paste: After sautéing, blend the leaves with a little water so they integrate smoothly into the dough without lumps.
- Knead to soft consistency: Aim for a soft pliable dough not too stiff. It helps the parota roll out easily and stay chewy.
- Dust with flour while rolling: Use just enough whole wheat flour when rolling so the dough doesn’t stick but doesn’t get dry either.
Rolling & Shaping Tips
- Create layers: Roll into a circle, then roll up into a swiss-roll shape before flattening again this adds subtle layers and a nicer texture.
- Keep even thickness: Try to roll each parota evenly (about 8″/20 cm diameter), so they cook uniformly.
Cooking Tips
- Moderate heat: Cook the parotas on medium heat so they brown nicely without burning.
- Light oil application: Use small amounts of oil (about ¼ tsp per side) to get golden spots while keeping them lighter and healthier.
- Cook fully on both sides: Only flip once you see golden brown spots, then press gently so the parota cooks through.
Serving & Variations
- Serve hot: Parotas taste best straight off the tava while still warm and soft.
- Add flavour variation: For extra flavour, you could add a pinch of spices like chaat masala or cumin powder into the dough but keep the basic balance if you want the original taste.
Nutrient values (Abbrv)per plate
| Energy | 87 Calories |
| Protein | 2.9 g |
| Carbohydrates | 15.1 g |
| Fiber | 2.9 g |
| Fat | 2.0 g |
| Cholesterol | 0 mg |
| Sodium | 35 mg |
Click here to view Calories for Chawli Leaves Parota, Healthy Bengali Recipe
The Nutrient info is complete
Winshe
Jan. 7, 2019, 9:26 a.m.
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.
Tarla Dalal
Jan. 7, 2019, 9:26 a.m.
Thank you for your feedback. Happy cooking.!
