Full of goodness is Amaranth Leaves Roti Or you may call as Amaranth Leaves Thepla!
Amaranth word is derived from greek word called amarantos which means immortal. It’s also known as Chinese spinach, hinn choy, yin tsoi, tampala and laal maat. Even seeds os amaranth are used for non gluten flour, making desserts, cakes and other recipes.
Some of the benefits of Amaranth leaves are as follows. They are very good source of vitamins including riboflavin and folate. Also rich in minerals like iron, calcium, magnesium, phosphorus, zinc and copper. They are generally deep purple, red Or green in color.
My mom makes simple vegetable from these miraculous leaves which I like. This time I thought of trying something different with them. Came up with idea of incorporating them with roti which is nothing but Indian flat bread. They taste quite similar to thepla. Even my recipe is quite similar to thepla minus the yogurt.
Also unlike other leafy veggies amaranth leaves don’t leave a lot of moisture. They are great to cook as side vegetable and rotis. Amaranth seeds are also great for health. So do include them in your diet. Mostly people are aware about spinach and fenugreek leaves. But few are aware about Amaranth leaves which are equally great to eat for iron and minerals.
It’s kind of getting hotter these days. So I am back to drinking lime water with basil seeds, falooda and green tea squash. I love making different kind of rotis like theplas, oats roti, makhana roti, multigrain roti and til-gur ki roti. My hubby says he has forgotten how does the normal roti Or chapati looks like. Since he gets to taste all flavored rotis so I don’t know if I should take that as a compliment Or a sarcastic comment 😉
Notes for Amaranth leaves roti:
- The dough should be nor too smooth nor firm.
- You could use ghee instead of oil. I used oil for this recipe.
- I have shaped them into laccha paratha you could shape them oval, round, square etc.
- Spices can be altered as per your preference.
Amaranth Leaves Roti recipe details listed below:
- 2 tbsp oil for frying + 1 tbsp oil for the dough
- 2 cups finely chopped amaranth leaves
- 2 cups whole wheat flour
- 1 t/s carom seed (ajwain)
- 1 t/s cumin seed (jeera)
- 1 tbsp roasted cumin powder
- 1 t/s turmeric powder
- ¼ t/s garam masala powder
- 1 cup water
- 3 green chilies finely chopped
- 1 t/s chat masala
- 1 t/s dry raw mango powder (amchoor)
- black salt as per taste
- Sift flour and keep aside.
- Wash the amaranth leaves place them on a colander. Allow the water to strain. Else the dough might become soggy due to water in the leaves.
- Alternatively you could place an absorbent cloth Or napkin over the leaves then chop them.
- Chop the leaves finely.
- Combine all the ingredients except oil and water into a mixing bowl.
- Mix all the ingredients with your hand. Now add water to it.
- Knead into a smooth dough. The dough should be neither too soft nor too firm. Just like how you knead for chapatis.
- Lastly add oil knead for a minute. Allow the dough to rest for 10 mins.
- Cover with a damp cloth.
- Place an iron pan over high heat. Shape the dough into 1 inch balls.
- Now roll each ball into oval shape. Spread some oil Or ghee and give them desired shape. I shaped them into laccha paratha.
- Re-roll the shaped balls into oval shape gently. Splutter some oil Or ghee over the pan. Shallow fry the rotis until dark brown specks appear on both sides.
- Repeat the same with the rest of dough. Cover and keep them in a linen cloth Or casserole.
- Serve them with tea, food, vegetables etc.