Chawli Leaves Parota, Healthy Bengali Recipe
by Tarla Dalal
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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.
- 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.
Nutrient values (Abbrv) per parota
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