Spicy Chawli Leaves and Spinach Stuffed Parathas

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 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
For the doughCombine 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
For the stuffingHeat 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
How to proceedDivide 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.