Healthy Amaranth Paratha Recipe / Easy Indian Breakfast for Kids & Adults
If you're looking for a healthy and tasty Indian breakfast, this Amaranth Paratha made with fresh red amaranth leaves is a delicious choice for the whole family.
Fresh amaranth leaves are cooked, blended and combined with whole wheat flour and simple Indian spices to make soft and flavorful parathas. They are perfect for breakfast, lunch or a convenient lunch-box meal.
Recipe Information
Prep Time: 15 minutes
Cooking Time: 25 minutes
Resting Time: 5–10 minutes
Course: Breakfast / Lunch
Cuisine: Indian
Recipe Type: Vegetarian
Main Ingredient: Fresh Red Amaranth Leaves
Ingredients
For the Amaranth Mixture
- 250 grams fresh red Amaranth (Amaranthus) leaves
- 1 tablespoon oil
- 1 onion, finely chopped
- Green chillies, finely chopped, according to taste
For the Dough
- 1 cup whole wheat flour (atta)
- ½ teaspoon salt
- ½ teaspoon ajwain (carom seeds)
- A pinch of garam masala
- A little red chilli powder, according to taste
- 1 teaspoon ghee
- Prepared amaranth mixture
- A little water, only if required
How to Make Amaranth Paratha
Step 1: Prepare the Amaranth Leaves
Start with 250 grams of fresh red amaranth leaves.
Wash the leaves thoroughly 4–5 times to remove dirt. Separate the leaves from the thick stems.
Add the cleaned leaves to a pressure cooker with just enough water to cover the bottom of the cooker.
Cook for 2 whistles.
Once the pressure is released, allow the leaves to cool completely. Blend them into a smooth paste using a mixer grinder.
Step 2: Cook the Amaranth Mixture
Heat 1 tablespoon oil in a tawa or pan.
Add 1 finely chopped onion and finely chopped green chillies. If you're making the parathas for children who don't enjoy spicy food, you can skip the chillies.
Cook until the onion turns light golden.
Add the prepared amaranth paste and cook for approximately 5 minutes. Cooking the paste helps remove the raw leafy taste and improves the flavor of the parathas.
Turn off the heat and allow the mixture to cool.
Step 3: Make the Dough
Take 1 cup whole wheat flour (atta) in a mixing bowl.
Add the salt, ajwain, garam masala and red chilli powder.
Add the cooled amaranth mixture and begin kneading the dough.
Usually, the amaranth mixture provides enough moisture, so you won't need much additional water. If the dough feels dry, add a small amount of water as required.
Mix in 1 teaspoon ghee while kneading. Knead for approximately 5–7 minutes, until the dough becomes smooth and soft.
Cover the dough and allow it to rest for 5–10 minutes.
Step 4: Roll the Parathas
Divide the dough into equal-sized balls.
Dust each ball with a little dry flour and roll it into a round paratha using a rolling pin and marble chakla / roti maker.
Try to keep the paratha evenly rolled so that it cooks properly.
Step 5: Cook the Parathas
Heat a tawa over medium heat and place the rolled paratha on it.
After approximately 30 seconds, flip it.
Apply a little ghee on both sides and cook until the paratha develops golden-brown spots and is properly cooked on both sides.
Serve hot with curd, pickle, butter or your favorite chutney.
Pro Tips
- Wash the amaranth leaves thoroughly before cooking.
- Use only a small amount of water in the pressure cooker.
- Allow the cooked amaranth mixture to cool before adding it to the flour.
- Don't skip cooking the blended amaranth paste; this helps remove its raw leafy taste.
- Add extra water to the dough only if required.
- Skip or reduce green chillies when preparing the recipe for children.
- For a lighter version, use less ghee while cooking.
- Rest the dough for 5–10 minutes before rolling.
Nutritional Benefits of Amaranth Leaves
Amaranth leaves are a nutritious leafy vegetable and can be a useful part of a balanced diet. They provide nutrients including iron, fibre and folate, while whole wheat flour adds carbohydrates and additional fibre.
Although amaranth leaves contain iron, this recipe should not be considered a treatment for iron deficiency or anaemia. Anyone diagnosed with iron deficiency should follow appropriate medical and dietary advice.
Serving Suggestions
Serve your Amaranth Parathas hot with:
- Fresh curd or raita
- Green chutney
- Pickle
- Butter
They can also be packed in a lunch box for school or work.
Storage Tips
Amaranth Parathas taste best when freshly prepared.
Leftover cooked parathas can be stored in a covered container in the refrigerator and reheated thoroughly before serving.
Frequently Asked Questions
Can I make Amaranth Paratha without green chillies?
Yes. You can leave out the green chillies completely, especially when preparing the parathas for children or anyone who prefers mild food.
Do I need water while kneading the dough?
Not necessarily. The amaranth mixture already contains moisture. Add additional water only if the dough feels too dry.
Why do we cook the amaranth paste before adding it to the flour?
Cooking helps reduce the raw leafy taste and improves the overall flavor of the paratha.
Can I make these parathas with less ghee?
Yes. You can use a smaller quantity of ghee according to your preference.
Can I pack Amaranth Paratha in a lunch box?
Yes. These parathas are a convenient vegetarian option for a school or work lunch box.
Watch the Recipe Video 🎥
Kitchen Essentials Used in This Recipe 🛒
You can find some of the ingredients and kitchen essentials used in this recipe through the links below:
As an Amazon Associate, I earn from qualifying purchases.
You May Also Like ❤️
Conclusion
This Healthy Amaranth Paratha is a simple way to include fresh leafy vegetables in a homemade Indian meal. Made with red amaranth leaves, whole wheat flour and everyday Indian spices, these soft and flavorful parathas can be enjoyed for breakfast, lunch or packed into a lunch box.
Serve them hot with curd, chutney or your favorite pickle.
Happy Cooking! ❤️
AAOCOOKKARE
Comments
Post a Comment