Spicy Chawli Leaves and Spinach Stuffed Parathas video by Tarla Dalal Video by Tarla Dalal
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Spicy Chawli Leaves And Spinach Stuffed Parathas Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4.00 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.
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