Wednesday, February 17, 2010

Purple Amaranth Paratha

Summer is here and so are the power cuts. Makes it tough to update my blog and keep up with all of you. Hoping to catch up soon.
When I had posted Purple Amaranth Cutlets some of you asked me for more ways to use these leaves. These parathas are prepared just like 'theplas' except that the leaves are cooked a bit. Its perfect to prepare this and take if you are travelling and want to avoid eating out. You can also include them in a School Lunch.They remain soft and are very tasty.


1 1/2 cups purple amaranth leaves chopped fine
2 cups wheat flour
1 1/2 cups yoghurt
2 tbs oil
1 chilli crushed fine
5 cloves of garlic crushed fine
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp asafoetida
salt to taste

  • Wash the amaranth leaves and chop fine.
  • Heat oil in pan and saute the leaves. Cover and cook a bit.
  • Crush chilli and garlic in mortar into a fine paste.
  • Mix all the ingredients together and knead into dough.
  •  Keep aside for 1/2 an hour to ferment and the flavour of the spices to set in.

  •  Roll into chappatis and fry both sides till crisp on the hot girdle. Drizzle ghee while frying.
  • Serve hot with pickle or chutney powder or chilled yoghurt.

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  1. That's a very healthy and delicious looking paratha. Love the spices added. I love it.

  2. That is very creative and the color is beautiful.

  3. oh wow this looks great love the color

  4. this looks great pretty!

  5. Looks yummy Shirley. Need to look for its name in Tamil or Malayalam and give a try. Thanks.

  6. Hi Mythili,
    Thank you for visiting. The malayalam name is cheera.

  7. the leaves of this plant is used in the preparation of malian sauce named " nyugu nan" with arachis (ground nut).The name of this plant in bambara is "na bulu"

  8. Did you use the yoghurt to knead the dough? I am not clear because you also say eat with chilled yoghurt. Kindly tell? meera

    1. Hi Meera,
      Thank you for your query. Yes use the yoghurt to knead the dough. Let me know how it went.



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