Suva Chawal Paratha
by Tarla Dalal
Sweet variation of appas (rice bread) using Suva bhaji. Knead the dough when hot otherwise it will harden on keeping. Not so very popular with many of you, Suva bhaji is sweet to taste and is a rich source of vitamin A.
Suva Chawal Paratha recipe - How to make Suva Chawal Paratha
Preparation Time: Cooking Time: Total Time:
Makes 4 parathas
1 1/2 cups chopped dill (shepu / suva bhaji)
1 1/2 cups rice flour (chawal ka atta)
salt to taste
1 tsp finely chopped green chillies
rice flour (chawal ka atta) for rolling
2 tsp oil for cooking
Method
- Main procedure
- Combine the dill leaves and rice flour together in a bowl and mix well. Keep aside.
- Put 1 cup of water to boil in a thick-bottom pan and add the salt and green chillies.
- Add the dill leaves and rice flour mixture and stir for 2 minutes. Remove from the flame.
- Cover it with a lid and leave aside for about 5 minutes.
- Knead into soft dough using a little water if required.
- Divide the dough into 4 equal portions.
- Roll out each portion into a circle of 125 mm. (5") diameter, using a little rice flour.
- Heat a non-stick pan and cook each paratha, using a little oil, till both sides are golden brown.
- Repeat with the remaining portions to make 3 more parathas.
- Serve hot.
Nutrient values per paratha
| Energy | 212 cal |
| Protein | 3.2 g |
| Carbohydrates | 41.2 g |
| Fiber | 1.3 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 561.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 2 mcg |
| Calcium | 19.4 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 38.8 mg |
| Zinc | 0.4 mg |
Outbrain
I always wondered what is another way of making my children eat dill, thanks to this recipe they gulped down the paratha in secs and asked for more... It is soft and tasty because of the rice flour and yummy too...