Spicy Chawli Leaves and Spinach Stuffed Parathas video by Tarla Dalal

Spicy Chawli Leaves and Spinach Stuffed Parathas video by Tarla Dalal

Viewed 2331 times

Spicy Chawli Leaves and Spinach Stuffed Parathas video. 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.

Tweet

Recipe Description for Spicy Chawli Leaves and Spinach Stuffed 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.

See step by step images of Spicy Chawli Leaves and Spinach Stuffed Parathas recipe

RECIPE SOURCE : Know your Green Leafy Vegetables