Spicy Chawli Leaves And Spinach Stuffed Parathas Recipe

Ingredients

• 3/4 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• 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 (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 4 tsp oil for cooking
• dahi (curd)

Steps

1. Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
2. Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
3. Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
4. Add the amaranth leaves, spinach, carrot and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.
5. Divide the dough into 4 equal portions and keep aside.
6. Divide the stuffing into 4 equal portions. Keep aside.
7. 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.
8. Bring together all the sides in the centre and seal tightly.
9. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
10. 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.
11. Repeat steps 3 to 6 to make 3 more parathas.
12. Serve immediately with curds.