Chawli Leaves Parota, Healthy Bengali Recipe
by Tarla Dalal
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.
Chawli Leaves Parota, Healthy Bengali Recipe recipe - How to make Chawli Leaves Parota, Healthy Bengali Recipe
Preparation Time: Cooking Time: Total Time:
Makes 5 parotas
1 cup chopped chopped green chawli (amaranth) leaves
1/2 tsp oil
3/4 cup whole wheat flour (gehun ka atta)
1/4 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 1/4 tsp oil for cooking
- Method
- 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.
| Energy | 87 cal |
| Protein | 2.9 g |
| Carbohydrates | 15.1 g |
| Fiber | 2.9 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 765.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 13.5 mg |
| Folic Acid | 27.3 mcg |
| Calcium | 63.4 mg |
| Iron | 1.4 mg |
| Magnesium | 25.9 mg |
| Phosphorus | 77.5 mg |
| Sodium | 35.2 mg |
| Potassium | 108 mg |
| Zinc | 0.5 mg |
Tried this out. Just added a little chaat masala in the end while rolling for personal taste. Paratha''s are amazing. Eat while hot. Thank you very much for sharing this recipe.