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 LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalSpicy Chawli Leaves and Spinach Stuffed Parathas recipeGreens 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 Dough¾ cup whole wheat flour (gehun ka atta)1 tsp oilSalt to tasteFor the stuffing2 tbsp oil1 tsp cumin seeds (jeera)1 tsp ginger (adrak) paste1 tsp green chilli paste1 cup chopped chawli (cow pea) leaves½ cup chopped spinach (palak)¼ cup grated carrotSalt to tasteOther ingredientsWhole wheat flour (gehun ka atta) for rolling4 tsp oil for cookingFor servingCurds (dahi)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 stuffing1. 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 proceed1. 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.