Spicy Chawli Leaves and Spinach Stuffed Parathas by Tarla Dalal

Spicy Chawli Leaves and Spinach Stuffed Parathas by Tarla Dalal

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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.

  

Recipe Description for Spicy Chawli Leaves and Spinach Stuffed Parathas

Preparation Time: 
Cooking Time: 
Makes 4 parathas
Show me for 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
curds (dahi)

Method

For the dough

  1. 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

  1. Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
  2. Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
  3. 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

  1. Divide the dough into 4 equal portions and keep aside.
  2. Divide the stuffing into 4 equal portions. Keep aside.
  3. 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.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  6. 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.
  7. Repeat steps 3 to 6 to make 3 more parathas.
  8. Serve immediately with curds.

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