Who doesn't love a 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.

We love paratha anytime, everyone in the family have their own favourite, and raves about it, whether they are Fenugreek leaves paratha, Oats, Jowar and Methi Paratha , Methi Dhebra

These Tandljo Keri Thepla are so easy to prepare, just throw every ingredients in the plate, knead the dough and starts rolling them.

These Tandljo Keri Parathas are absolutely yummy, soft inside and little crispy outside, full of flavour. Either prepare them in the morning for a breakfast and have it with a cuppa, at lunchtime 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

Bread

Gujarati Indian

Yield: 10-12 paratha

Author: Hayley Dhanecha

TANDLJO KERI 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

ingredients:

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 tablespoon oil for moin
1 tbsp. red chilli powder
½ tsp. turmeric powder - haldi
1.5 cup whole wheat chapati flour
½ tsp. garam masala
½ tsp. sugar
1 tbsp. cumin and coriander powder
Black pepper powder
Oil for shallow frying

instructions:

How to cook TANDLJO KERI PARATHA

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

NOTES:

Adjust spiciness according to your taste.

Calories
272.35

Fat (grams)
9.49

Sat. Fat (grams)
1.66

Carbs (grams)
42.59

Fiber (grams)
6.50

Net carbs
36.09

Sugar (grams)
10.58

Protein (grams)
6.30

Sodium (milligrams)
170.35

Cholesterol (grams)
0.32

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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