Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Amaranth Leaves Roti – Amaranth Leaves Thepla

May 16, 2014 by maria 10 Comments

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.

Amaranth Leaves roti

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.

Amaranth Leaves roti

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:

Amaranth Leaves Roti – Amaranth Leaves Thepla
Recipe Type: side, breakfast, snack, vegan, vegetarian
Cuisine: Indian Cuisine
Author: Maria@flavorsofmumbai.com
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 5 servings
Ingredients
  • 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
  • 1/4 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
Instructions
  1. Sift flour and keep aside.
  2. 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.
  3. Alternatively you could place an absorbent cloth Or napkin over the leaves then chop them.
  4. Chop the leaves finely.
  5. Combine all the ingredients except oil and water into a mixing bowl.
  6. Mix all the ingredients with your hand. Now add water to it.
  7. Knead into a smooth dough. The dough should be neither too soft nor too firm. Just like how you knead for chapatis.
  8. Lastly add oil knead for a minute. Allow the dough to rest for 10 mins.
  9. Cover with a damp cloth.
  10. Place an iron pan over high heat. Shape the dough into 1 inch balls.
  11. Now roll each ball into oval shape. Spread some oil Or ghee and give them desired shape. I shaped them into laccha paratha.
  12. 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.
  13. Repeat the same with the rest of dough. Cover and keep them in a linen cloth Or casserole.
  14. Serve them with tea, food, vegetables etc.
3.2.1249

 

 

Filed Under: Budget, Fast, Kid, Low Fat, vegan, Vegeterian Tagged With: Bread Recipes, Eggless Recipe, Vegan Dishes, Vegetarian Dishes

Comments

  1. Upasini says

    July 13, 2019 at 10:23 am

    I love the idea of amaranth leaves in a paratha. I’ve only tried it as a saag or in Moong Dal. I intend to try this today. I was wondering, since I have gluten sensitivity, if I can make the paratha with Amaranth flour and mashed potato? Have you tried making it with Amaranth flour?

    Reply
    • maria says

      July 14, 2019 at 2:21 pm

      Upasini thanks for your compliment. Yes I have tried paratha with amaranth flour and mashed potatoes and it tastes yum.

      Reply
  2. sheela says

    November 22, 2014 at 10:21 pm

    Very interesting and simple recipe. I was searching for something exactly like this.
    Regards

    Reply
    • maria says

      November 23, 2014 at 1:15 pm

      Thankyou Sheela for your positive words 🙂

      Reply
  3. suzanne Perazzini says

    September 7, 2013 at 2:59 pm

    That sounds amazing that those leaves can turn into those roti.

    Reply
    • maria says

      September 8, 2013 at 11:52 pm

      Thanks Suzanne 🙂

      Reply
  4. Kiran @ KiranTarun.com says

    September 4, 2013 at 10:36 am

    I love amaranth leaves and i think it’s so underutilized in recipes. This is such a great way of imparting more vitamins and nutrients. Wholesome deliciousness 🙂

    Reply
    • maria says

      September 4, 2013 at 10:47 am

      Thanks Kiran 🙂

      Reply
  5. Mina Joshi says

    September 3, 2013 at 11:06 pm

    What a lovely and quick recipe. The theplas are very similar to the methi theplas we make. Thanks for sharing

    Reply
    • maria says

      September 3, 2013 at 11:15 pm

      Thanks Mina for dropping by and do make these roti surely 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2025 All content including images and text are copyrighted · Flavors of Mumbai ·