How To: Make Healthy Amaranth Parathas In 10 Easy Steps

Suruchi Patwary , 14 Mar 2020
Amaranth Parathas by Vidhi Doshi
Amaranth Parathas by Vidhi Doshi

I love having paratha chai in the evening, especially in this cozy weather. And this obsession of paratha makes me dig up unique paratha recipes that I make sure to try out. So, when Vidhi Doshi a.k.a. @ramenhairedgirl told me about her recipe for amaranth parathas, I was excited and quite curious at the same time. From the pictures, it defo looks like it needs to be in my belly RN. And if you too are a true desi who loves parathas too, then scroll down to check out the full recipe for amaranth parathas.

What You’ll Need

1 1/2 cup + 1 tbsp maida

1/4 tsp baking powder

punch of baking soda

1 tsp powdered sugar

salt

1/3 cup yogurt

1/4 cup water

2 tbsp oil

1 1/4 cup blanched and chopped amaranth leaves

1 tsp grated ginger

1 finely chopped onion

1 finely chopped green chilli

1 1/2 tsp finely chopped garlic

1/2 tsp cumin powder

1/4 tsp garam masala

1/2 tsp oregano

1/4 cup finely chopped spring onion greens

Salt

2 tsp nigella seeds (kalonji)

2 tbsp chopped coriander

4 tsp butter for cooking

Here’s How You Can Put It All Together

Step 1: Mix together the maida, baking powder, a pinch of baking soda, powdered sugar, and salt.

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Step 2: Now add the yogurt, approx 1/4 cup water, and the oil, mix well and knead this into a soft dough. The yogurt gives a slight tang and softness to the dough.

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Step 3: Cover with cling wrap and keep it aside for 2 hours at room temperature.

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Step 4: To use the amaranth, I picked out the leaves, cleaned them and dropped them in boiling water for 20 seconds and then transferred to ice-cold water. Lay them out and let them dry out. Once dried, you can put them in a ziplock bag and freeze the greens or use them in this recipe.

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Step 5: Mix together the chopped amaranth greens, onion, and chilli, garlic, ginger, cumin powder, garam masala, oregano, spring onion greens, and salt.

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Step 6: Divide the dough into 4 portions and roll 1 portion out into an 8inch circle (keep the other portions covered).

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Step 7: Spread 1/4 of the filling all over and roll it into a log. Then roll it again from the end into a spiral and press it down slightly.

Exit
Step 7
Step 7
Step 7


Step 8: Sprinkle kalonji and coriander over and start rolling into a 6-7 inch paratha.

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Step 9: Heat a pan on medium heat and place the kulcha over it. Cook it lightly on one side and turn it over to cook halfway on the other side.

Step 9
Step 9

Step 10: Now add 1/2 tsp butter on each side and cook the kulcha completely! Add more butter if you like! I added lots. Eat it hot with dal tadka or just plain.

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