Amaranth (Amaranthus spp.) a promising health food is cultivated as pseudocereal and green leafy vegetable. It is also known by some other common names like chawli, rajgira, chaulai, amaranthus, thotakura, randana, lalsak, yin choy, zac-tec across the globe. There has been a renewed interest in this ancient and highly nutritious food crop due to the excellent nutritional value of seed and leaves. We can use it to make gluten free cakes, vegetable, deserts, and many more interesting recipes like easy amaranth leaves roti and tricolor poori. You can serve this with aloo sabji or saag.
I love winters specially for the wide variety of colored fresh produce which we get during this season. I find this season appropriate to stock our selves with all these great nutrients. On one such winter evening while coming back from my office I was completing my chores list. While buying the vegies I saw these bright red coloured fresh leaves, the chauli or amaranth leaves. Without any wait I bought them and started planning to utilize them.
Yes I am a nutritionist, teach, preach and make everybody understand the science of nutrition. But at the same time I am a full time working mom too with always time crunch. So decided upon a quick and easy recipe amaranth roti which can be easily incorporated in our daily lifestyle with all the goodness of these leaves. Let me assure you one thing it is a great hit among toddlers, school going kids too.
Why is this amaranth leaves roti recipe healthy ?
- Amaranth leaves are rich in iron.
- Rich in vitamin A.
- They help fight aging and heart disease.
- Great for the gut.
Ingredients
- Amaranth /chawli /rajgira /chaulai /amaranthus /thotakura /randana /lalsak /yin choy /zac-tec
- Wheat Flour
- Carom seeds/ ajwain
- Salt
- Water
See recipe card for quantities.
How to make amaranth leaves roti?
- Take fresh amaranth leaves, wash them and chop them finely or in a food processor.
2. Mix all ingredients and start kneading with water
3. Knead the dough with semi hard consistency.
4. Take a small portion of the dough and knead in a flat bread
5.Cook on iron griddle from both side.
amaranth paratha | amaranth leaves roti recipe
Equipment
- Rolling Pin
- chopper/ food processor
- griddle/ tawa
Ingredients
- 2 cup wholewheat flour /aata
- 1 bunch Amaranth leaves 1 cup chopped
- 1 tsp carom seeds /ajwain
- 1/2 tsp Salt optional
- 1 cup water for kneading adjust as per your need.
Instructions
- Take fresh amaranth leaves, wash them and chop them finely or in a food processor.
- Mix all ingredients and start kneading with water.
- Knead the dough with semi hard consistency.
- Take a small portion of the dough and knead in a flat bread.
- Cook on iron griddle from both side. Serve with potato curry or chutney.
Variations
You can change this recipe to better suit your or your taste.
- Spicy – add chili powder or black pepper while making a dough.
- Stuffed – add boiled potato(vegan option) / cottage cheese or paneer for vegetarians, to make a paratha simillar to palak paneer paratha while making a dough.
This way kids, parents / elders can enjoy the Amaranth Roti
Equipment
For cooking use pan/tawa made of Iron.
Substitutions
You can substitute some of the ingredients basis availability of vegatable or as per your or your taste
- Other green leafy vegetables- This recipe can be also made using other green leafy vegetables like fenugreek, bathua, spinach, radish leaves etc.
- Cereals and Millets – To make a gluten free version of this chapati/parantha, amaranth flour, jowar, bajra, oats flour, buckwheat etc. can be used in this recipe. Use gluten free buns instead of white bread buns to make this gluten free.
- Spices: Use spices like jeera or cumin powder, red chilli powder as per your choice.
Top tip
- Don’t over press while rolling the dough for roti .
- Don’t over cook the roti for better results.
- Adjust salt as per taste
Note:
- Use the leaves in a raw form and do not puree or sauté them before kneading them in flour. The cut leaves in the dough gives a good rustic taste.
- The roti or parantha can be cooked in til oil, peanut oil and post cooking some amount of ghee can be put on it if you are a vegetarian. This way the aroma and flavor of ghee can be preserved on the roti/ parantha and we can prevent ourselves from eating any bad fats in form of trans fat.
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