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.

 

 

Ingredients-

 

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

  

Preparation-

• 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.

Enjoy!

 

You might also like-

Methi Theplas

Sweet Potato Parathas

Mooli Parathas

Bitter Gourd Parathas

Cheese Parathas

Beetroot Parathas

Corn Parathas