Tuesday, 26 May 2015

Tandljo-Tandarjo-Chawli-Cholai bhaji Keri Thepla-Paratha / Skillet fried Green Amaranth leaves and Raw Mango Flatbread

Who doesn't love plate of hot and steamy parathas, smeared with oil or ghee straight from the skillet . Either with a side of Indian Masala Chai ( tea ) or creamy yogurt and a favourite pickle. Always, I am up for it, so are my family.

Weather seems okay,  and looks like summer on it's way. The approach of summer season indicates that green and leafy vegetables season has arrived. We love almost every kind of greens, I can say that we are on a leafy green vibe. We are addicted to them, there are some days where we might eat green leafy vegetables up to three times a day ! I frequently go to the Indian grocers and british supermarkets to fetch fresh and flavourful greens.

Especially, I do not like to miss on my Indian greens like paalak (Indian spinach) methi (fenugreek leaves), Mooli ke patte (radish leaves) and Sarnso ki bhaji (mustard leaves) , around spring and summer season as they are abundantly available for us and of course almost half the price too. With these leafy greens all the simply prepared meals are so satisfying ,delicious and nutritious.

I've been incorporating them in so many delicious sabzi or curry and daals like Methi Baingan ( Fenugreek leaves and aubergine sabzi ) , Saag-Aloo (Spinach with Potatoes ), Sarson ka saag , Creamy Palak with Mixed Vegetables, Paneer and Palak Kofta CurryMixed daal with Turnip leaves   , Puy lentils and Swiss Chard Daal , Adraki palak masoor daal ( Gingery Spinach and Red Lentils Daal )  or just blending in Glorious green smoothies like Kale, Spinach and Parsley smoothie, Spinach, Tomato and Olive Tagliatella , Palak Puri ( Deep fried Spinach Indian bread ) Stuffed Whole Wheat Buns with Spinach and Chickpeas , Spinach Indian Flatbread and snacks like Oats, Quinoa and Fenugreek Muthia ( steamed cake ) , Fenugreek Muthia and many more dishes which are awaiting to appear on this blog.

Whenever we (yes we, I have trained my whole family to do this ;) enter any Indian grocery store, we immediately look towards the Green leafy vegetables, and last visit to the Indian store surprised me too, I got hold of these fresh, vibrant green Amaranth leaves ( Tandljo ni bhaji ) they lit up my eyes and without a second thought my hands reached out and picked up two big bunches.  As soon as I put them in my shopping trolley, I felt happy because amaranth leaves are rarely seen here or they come for very short season, this time these bunches weighed almost 1 kg each. Then I picked up green raw mangoes straight away, as soon as I reached the till, it was already decided what i will prepare using these leaves.

I decided to make Tandljo Keri Paratha, this recipe is totally inspired from my mum's recipe called ' Tandljo Keri nu Shaak' , as soon as I can get hold of more Tandljo, will post MUM's recipe too. But now let's hear about Tandljo Keri Paratha. We love paratha anytime, everyone in the family have their own favourite, and raves about it, whether they are Avocado and Fenugreek leaves paratha, Oats, Jowar and Methi Paratha , Methi Dhebra or any of these paratha .

These Tandljo Keri Thepla are so easy to prepare, just throw every ingredients in the plate, knead the dough and starts rolling them. The aroma of frying these are enough to drag the family down to the dining table and surrender themselves !!!!!!

These Tandljo Keri Parathas are absolutely yummy, soft inside and little crispy outside, full of flavour and without a doubt nutritious. Either prepare them in the morning for a breakfast and have it with a cuppa, at lunch time with creamy yogurt and pickle or in the evening with a potato sabji ( batata sukhi bhaji ). I would recommend making them before amaranth season goes away !

Tandaljo Keri Paratha, Tandarjo Keri Na Thepla
Gujarati Indian
Yield: 10-12 paratha



These amaranth leaves and raw mango parathas are very easy to make and they are full of flavour and delicious! Pairs so well with any pickle, yogurt or Indian chai.
prep time: 30 Mcook time: 25 Mtotal time: 55 M


  • 250g green amaranth leaves
  • One big or two medium raw mango
  • 3-4 tbsp. freshly chopped coriander
  • 2-3 tbsp. green chillies and ginger crushed
  • Salt to taste
  • 2 tbsp. sesame seeds - til
  • 2 tbsp oil for moin
  • 1 tbsp. red chilli powder
  • 1/2 tsp. turmeric powder - haldi
  • 1.5 cup whole wheat chapati flour
  • 1/2 tsp. garam masala
  • 1/2 tsp. sugar
  • 1 tbsp. cumin and coriander powder
  • Black pepper powder
  • Oil for shallow frying



  1. Clean, wash and roughly chop amaranth leaves.
  2. Peel the mango skin, roughly chop and make pulp in the grinder.
  3. Take a big bowl or (kathrot) wide and big plate, place all the ingredients with 2 tbsp oil.
  4. Combine everything till you get a crumbly mix.
  5. Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
  6. When you are ready to make paratha, once again knead the dough for one or two minutes.
  7. Then divide the dough in equal sizes and make round balls.
  8. Dust the flour on working surface, first roll one ball into a circle.
  9. Heat griddle or tawa on medium heat.
  10. Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
  11. Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
  12. Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
  13. Turn over again and repeat on the other side until you have the desired crispiness.
  14. Keep each paratha warm, while you repeat to cook them all.
  15. Serve hot. 
  16. Enjoy with raita , Chutney, yogurt or tea.


Adjust spiciness according to your taste.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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1 comment:

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