Tandljo-tandarjo-chawli-cholai Bhaji Keri Thepla

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.

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 Curry , Mixed 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 smoothie, Spinach, Tomato and Olive Tagliatella , Palak Puri ( Deep fried Spinach Indian bread ) Stuffed Whole Wheat Buns with Spinach and Chickpeas , Spinach roti and snacks like Oats, Quinoa and Fenugreek Muthia ( steamed cake ) , Fenugreek Muthia and many more dishes which are awaiting to appear on this blog.

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

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 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 !

TANDLJO KERI PARATHA

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 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

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 tbsp 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.