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.
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.
Step 3: Cover with cling wrap and keep it aside for 2 hours at room temperature.
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.
Step 5: Mix together the chopped amaranth greens, onion, and chilli, garlic, ginger, cumin powder, garam masala, oregano, spring onion greens, and salt.
Step 6: Divide the dough into 4 portions and roll 1 portion out into an 8inch circle (keep the other portions covered).
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.
Step 7
Step 7
Step 7
Step 8: Sprinkle kalonji and coriander over and start rolling into a 6-7 inch paratha.
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 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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