Spicy Chawli Leaves And Spinach Stuffed Parathas Recipe
Tarla Dalal
• Updated : Jan 16, 2026
Spicy Chawli Leaves and Spinach Stuffed Parathas are a nutritious Indian flatbread packed with vibrant flavours and wholesome greens. Fresh chawli leaves (black-eyed pea leaves) and spinach are finely chopped and sautéed with green chillies, garlic, onions, and aromatic spices, creating a spicy, earthy stuffing.
Table of Content
This mixture is filled into soft whole wheat dough and rolled into parathas, then cooked on a hot tawa with a little oil until golden and crisp. Rich in iron, fibre, and plant protein, these parathas make a hearty breakfast or lunch, best enjoyed with curd, pickle, or fresh chutney.
Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas.
The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to enjoy.
Since the Chawli Leaves and Spinach Stuffed Paratha has a rich and spicy taste by itself, you can just serve it with a cup of curds.
This is a fabulous way to use chawli leaves, and you will be happy to see your whole family relishing it!
Try other parathas like the Papad Stuffed Parathas or Paneer Stuffed Green Pea Parathas .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 parathas
Ingredients
For The Dough
- 3/4 cup whole wheat flour (gehun ka atta)
- 1 tsp oil
- salt to taste
For The Stuffing
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tsp ginger (adrak) paste
- 1 tsp green chilli paste
- 1 cup chopped green chawli (amaranth) leaves
- 1/2 cup chopped spinach (palak)
- 1/4 cup grated carrot
- salt to taste
Other Ingredients
- whole wheat flour (gehun ka atta) for rolling
- 4 tsp oil for cooking
For Serving
Method
For the dough
- Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
- Add the amaranth leaves, spinach, carrot and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.
How to proceed
- Divide the dough into 4 equal portions and keep aside.
- Divide the stuffing into 4 equal portions. Keep aside.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing 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 whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 6 to make 3 more parathas.
- Serve immediately with curds.
Spicy Chawli Leaves And Spinach Stuffed Parathas Recipe Video by Tarla Dalal
Spicy Chawli Leaves and Spinach Stuffed Parathas recipe with step by step photos
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To make the Spicy Chawli Leaves And Spinach Stuffed Parathas, In a deep bowl put 3/4 cup whole wheat flour (gehun ka atta).
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Add salt to taste.
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Add 1 tsp oil.
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Add enough water to make a soft dough.
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Knead into a soft dough.
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Cover with muslin cloth and keep aside for 15 minutes.
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Heat the 2 tbsp oil in a broad non-stick pan and add the 1 tsp cumin seeds (jeera).
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Sauté on a medium flame for a few seconds.
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Add the 1 tsp ginger (adrak) paste and 1 tsp green chilli paste and sauté on a medium flame for a few seconds.
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Add the 1 cup chopped green chawli (amaranth) leaves, 1/2 cup chopped spinach (palak), 1/4 cup grated carrot and salt to taste, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.
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Divide the dough into 4 equal portions and keep aside.
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Divide the stuffing into 4 equal portions. Keep aside.
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Dust a rolling board and flatten the dough with your hands.
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Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
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Place a portion of the stuffing in the centre of the circle.
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Bring together all the sides in the centre and seal tightly.
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Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
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Heat a non-stick tava (griddle), and place the rolled paratha on hot tava.
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Cook the paratha using 1 tsp of oil till it turns golden brown in colour from both the sides.
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Repeat steps 3 to 6 to make 3 more parathas.
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Serve Spicy Chawli Leaves and Spinach Stuffed Parathas immediately with curd (dahi).
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- What are Spicy Chawli Leaves and Spinach Stuffed Parathas?
A tasty Indian flatbread made with whole wheat dough and a spicy stuffing of chawli (amaranth) leaves, spinach, carrots, ginger, and green chillies. - How long does it take to make this recipe?
Total time is about 35 minutes 15 minutes for preparation and 20 minutes for cooking. - How many parathas does this recipe make?
It makes 4 parathas. - What ingredients are needed for the dough?
Whole wheat flour, oil, and salt. - What goes into the stuffing?
Cumin seeds, ginger paste, green chilli paste, chopped chawli leaves, chopped spinach, grated carrot, salt, and oil. - Can this be served with anything?
Yes it’s typically served with curd (yogurt). - Is it spicy?
Yes the stuffing includes green chilli paste and ginger, giving it a distinctly spicy flavour. - What cooking equipment is needed?
A non-stick pan or tava (griddle) is used to cook the parathas. - Are these parathas nutritious?
Each paratha has about 205 calories, with proteins, fiber, and vitamins from the greens and vegetables. - Can I customize the stuffing?
Yes you can add other greens or vegetables like methi, peas, or grated paneer as per taste, though this will change the flavour profile from the original recipe.
If you liked this Spicy Chawli Leaves And Spinach Stuffed Parathas Recipe then also check out other recipes like:
- cauliflower paneer lifafa paratha recipe
- aloo methi paratha recipe
- Methi Paneer Paratha
- mooli paratha recipe
1. Prep the Greens Well
Wash the chawli (amaranth) leaves and spinach thoroughly and chop them finely so they cook evenly and don’t make the stuffing too watery. This prevents soggy parathas.
2. Dry the Stuffing
After sautéing the spinach and chawli leaves, if you see too much moisture, cook them a little longer or drain excess liquid. A drier stuffing helps prevent tearing when rolling.
3. Balance Dough and Filling
Make sure your dough is soft but not sticky it should stretch easily. Also ensure the stuffing isn’t too wet, to keep the dough from breaking while rolling.
4. Seal Edges Properly
When placing the stuffing inside the rolled dough, gather all edges tightly in the centre and seal well before rolling again. This reduces leakage while cooking.
5. Use Light Flour Dusting
Dust just a little whole wheat flour while rolling to avoid dough sticking but avoid over-flouring, as too much flour can make the paratha dry.
6. Moderate Oil While Cooking
Cook on medium heat and use small amounts of oil (1 tsp at a time). Too much oil can make the paratha heavy.
7. Rest the Dough
After kneading, let the dough rest for 10–15 minutes. Resting helps the gluten relax, making rolling easier and producing softer parathas.
8. Serve Hot
These parathas taste best fresh off the tava with curd or a chutney of your choice warm and soft!
Nutrient values (Abbrv)per plate
| Energy | 205 Calories |
| Protein | 3.4 g |
| Carbohydrates | 15.9 g |
| Fiber | 1.5 g |
| Fat | 14.3 g |
| Cholesterol | 0 mg |
| Sodium | 50 mg |
Click here to view Calories for Spicy Chawli Leaves and Spinach Stuffed Parathas
The Nutrient info is complete
Foodie #551481
May 24, 2021, 3:19 p.m.
Murwan
May 8, 2020, 10:39 p.m.
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