Spicy Chawli Leaves and Spinach Stuffed Parathas,
Recipe Link : https://www.tarladalal.com/Spicy-Chawli-Leaves-and-Spinach-Stuffed-Parathas-32787r
——————————————————————-
Tarla Dalal’s Social Media Links
Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal’s YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal
Spicy Chawli Leaves and Spinach Stuffed Parathas recipe
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!
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 4 parathas.
For the Dough
¾ 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 chawli (cow pea) leaves
½ cup chopped spinach (palak)
¼ 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)
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
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.
Serve immediately with curds.
source
