How to make Amaranth Parantha -

The red lal maat makes these paranthas not only nutritious but also gives them a lovely red colour

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Fresh red amaranth leaves (lal maat), Whole wheat flour (gehun ka atta)

Cuisine : Indian

Course : Breads

Amaranth Parantha

Amaranth Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Amaranth Parantha Recipe

  • Fresh red amaranth leaves (lal maat) 1 small bunches

  • Whole wheat flour (gehun ka atta) 3/4 ci[ + for dusting

  • Gram flour (besan) 1-2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Red chilli powder 1/2

  • Garam masala powder 1/4 teaspoon

  • Ginger-garlic-green chilli paste 1 teaspoon

  • Yogurt 1 1/2 tbsp to serve

  • Cumin powder 1/2 teaspoon

  • Ghee for brushi teaspoons

  • Salt to taste

  • White sesame seeds (safed til) 2 teaspoons

  • Processed cheese , grated 8 tablespoons


Step 1

Roughly chop amaranth leaves and transfer into a bowl.

Step 2

Take whole wheat flour in a large mixing bowl, add gram flour, turmeric powder, coriander powder, carom seeds, red chilli powder, garam masala powder, ginger-garlic-green chilli paste, yogurt, cumin powder, 2-3 tsps ghee, salt and white sesame seeds and mix well. Add chopped amaranth leaves and mix again. Add ½ cup water and knead to a soft dough.

Step 3

Divide the dough into 8, small portions and shape each portion into a ball.

Step 4

Make a cavity in the centre of each dough ball, stuff with 1 tbsp processed cheese, bring the edges together and press to seal. Dust with some whole wheat flour and roll into a small parantha.

Step 5

Heat a non-stick tawa and brush some ghee over it. Place a few paranthas on it and cook, on medium heat, for 2-3 minutes, flip each parantha, brush some ghee on top and continue to cook for 1-2 minutes. Flip again, brush ghee on the other side as well and cook for a few seconds.

Step 6

Place them on serving plates and serve warm with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.