Amaranth Parantha

Ingredients list for Amaranth Parantha

• 1 small bunches Fresh red amaranth leaves (lal maat)
• 3/4 ci< + for dusting Whole wheat flour (gehun ka atta)
• 1-2 tablespoons Gram flour (besan)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Carom seeds (ajwain)
• 1/2 Red chilli powder
• 1/4 teaspoon Garam masala powder
• 1 teaspoon Ginger-garlic-green chilli paste
• 1 1/2 tbsp to serve Yogurt
• 1/2 teaspoon Cumin powder
• for brushi teaspoons Ghee
• to taste Salt
• 2 teaspoons White sesame seeds (safed til)
• 8 tablespoons Processed cheese , grated

Method

1. Roughly chop amaranth leaves and transfer into a bowl.
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.
3. Divide the dough into 8, small portions and shape each portion into a ball.
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.
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.
6. Place them on serving plates and serve warm with yogurt.