Spicy Chawli Leaves and Spinach Stuffed Parathas
by Tarla Dalal

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 Spicy 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 .

Spicy Chawli Leaves and Spinach Stuffed Parathas

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Spicy Chawli Leaves and Spinach Stuffed Parathas recipe - How to make Spicy Chawli Leaves and Spinach Stuffed Parathas

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

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.