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 !

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📖 Recipe

Tandljo-Tandarjo-Chawli-Cholai bhaji Keri Thepla-Paratha placed on a skillet

Tandljo Keri Paratha (Amaranth Leaves and Raw Mango Paratha)

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These flavour-packed Gujarati parathas are made with fresh amaranth leaves and tangy raw mango. Soft, wholesome, and delicious, they pair beautifully with pickle, yoghurt, raita, or a cup of masala chai.

Course Breakfast

Cuisine Gujarati

Diet Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings paratha

Author Hayley Dhanecha

Ingredients

250 grams green amaranth leaves tandljo, finely chopped
1 large raw mango
1½ cups whole wheat flour chapati atta
3 tablespoons fresh coriander finely chopped
3 tablespoons green chillies and ginger crushed
salt to taste
2 tablespoons sesame seeds
2 tablespoons oil for the dough
1 tablespoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon garam masala
½ teaspoon sugar
1 tablespoon ground cumin and coriander
freshly ground black pepper to taste
oil for shallow frying

Instructions

Clean, wash, and roughly chop the amaranth leaves.
Peel the raw mangoes, chop roughly, and blend into a smooth pulp.
In a large mixing bowl, combine the amaranth leaves, mango pulp, coriander, crushed green chillies and ginger, salt, sesame seeds, oil, red chilli powder, turmeric powder, whole wheat flour, garam masala, sugar, ground cumin and coriander, and black pepper.
Mix everything together until well combined.
Gradually add water as needed and knead into a soft dough.
Cover and rest the dough for 10 to 15 minutes.
Knead the dough briefly again, then divide it into 10 equal portions.
Roll each portion into a smooth ball.
Lightly dust a work surface with flour and roll each ball into a round paratha.
Heat a tawa or griddle over medium heat.
Place a paratha on the hot tawa and cook for about 20 seconds, until small bubbles begin to appear.
Flip the paratha, drizzle with a little oil, and cook until golden brown spots develop.
Flip again, applying a little more oil if needed, and press gently with a spatula to ensure even cooking.
Continue cooking until both sides are golden and lightly crisp.
Repeat with the remaining dough.

Notes

Adjust the quantity of green chillies to suit your preferred spice level.
The tartness of the mango may vary, so taste and adjust seasoning if needed.
Serve with pickle, raita, yoghurt, chutney, or masala chai.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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