Chawli Leaves Parota Recipe (Healthy Bengali)
Tarla Dalal
• Updated : Jan 05, 2026
Chawli Leaves Parota is a wholesome Indian flatbread made using fresh chawli leaves finely chopped and mixed into whole wheat dough. This parota is known for its soft texture, mild earthy flavor, and attractive green specks that come from the leaves. Rich in fiber and essential nutrients, chawli leaves add both taste and health value to the dish. Chawli Leaves Parota is easy to digest and works well as a breakfast or lunch option. It tastes best when served hot with curd, pickle, or simple sabzi, making it a comforting everyday meal.
Table of Content
About Chawli Leaves Parota, Healthy Bengali Recipe
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Ingredients
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Methods
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How to make Chawli Leaves Parota
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FAQs
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Related Chawli Leaves Parota Recipe
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Tips for Chawli Leaves Parota Recipe
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Nutrient values
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Let's give our favourite Bengali snack an awesomely healthy makeover.
Parota is a famous Bengali snack, which is usually made with maida. Here we have made it with whole wheat flour for a guilt free experience, and further fortified the dough with chawli leaves for a powerful shot of iron.
Have the Chawli Leaves Parota right off the pan to relish the vibrant taste of ginger and garlic in this mouth watering Indian bread.
Chawli Leaves Parota, Healthy Bengali Recipe recipe - How to make Chawli Leaves Parota, Healthy Bengali Recipe
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
5 parotas
Ingredients
Main Ingredients
- 1 cup chopped chopped green chawli (amaranth) leaves
- 1/2 tsp oil
- 3/4 cup whole wheat flour (gehun ka atta)
- 1/4 tsp garlic (lehsun) paste
- 1/2 tsp green chilli paste
- salt to taste
- whole wheat flour (gehun ka atta) for rolling
- 1 1/4 tsp oil for cooking
Method
- Heat the oil in a deep non-stick pan, add the amaranth leaves and sauté on a medium flame for 2 minutes.
- Transfer into a mixer add ¼ cup of water and blend till smooth.
- Combine all the ingredients in a deep bowl and knead into a soft dough.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
- Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 5 to 8 to make 4 more parotas.
- Serve immediately.
Chawli Leaves Parota, Healthy Bengali Recipe recipe with step by step photos
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To make the Chawli Leaves Parota, Healthy Bengali Recipe, Heat the 1/2 tsp oil in a deep non-stick pan, add the 1 cup chopped chopped green chawli (amaranth) leaves and sauté on a medium flame for 2 minutes.
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Transfer into a mixer add ¼ cup of water and blend till smooth.
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In a deep bowl, take 3/4 cup whole wheat flour (gehun ka atta).
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Add the prepared green chawli leaves puree.
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Add 1/4 tsp garlic (lehsun) paste, 1/2 tsp green chilli paste, and salt to taste.
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Mix well.
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knead into a soft dough.
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Divide the dough into 5 equal portions.
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Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
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Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
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Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil.
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Cook till golden brown spots appear on both the sides.
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Repeat steps 5 to 8 to make 4 more parotas. Serve Chawli Leaves Parota immediately.
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- What exactly is Chawli Leaves Parota?
It’s a wholesome Indian flatbread made by incorporating chopped chawli (amaranth) leaves into whole wheat dough giving it both nutrition and flavor. - What are chawli leaves used in this parota?
Chawli leaves refer to amaranth leaves, a leafy green vegetable commonly used in Indian flatbreads and known for being nutritious. - Is this parota healthy?
Yes it uses whole wheat flour instead of refined flour and includes leafy greens, making it richer in fiber, iron and nutrients compared to regular parotas. - Do the leaves need to be cooked first?
Yes the leaves are lightly sautéed in oil and then blended into a smooth paste before adding to the dough. - Can I use raw leaves instead of sautéing them?
For this recipe it’s recommended to sauté them first so the moisture is reduced and they blend smoothly into the dough. - What seasonings/flavors are added to the dough?
The dough includes garlic paste, green chilli paste, and salt to enhance the flavor. - Can I skip garlic or chilli if I don’t like them?
Yes you can adjust or omit these according to your taste preferences. - How long does it take to make this parota?
The total time is about 25 minutes (10 mins preparation + 15 mins cooking). - How should I shape and cook the parotas?
After kneading, roll each dough portion into a circle, then into a swiss roll, flatten again and cook on a hot tava (griddle) with a bit of oil until golden brown. - What can I serve this parota with?
It pairs well with yogurt, chutney, pickles or simple curries, and tastes best when served hot.
If you liked this Chawli Leaves Parota Recipe then also check out other recipes like:
1. Sauté the leaves first
Cook the chopped chawli (amaranth) leaves in hot oil briefly before blending. This reduces excess moisture so the dough doesn’t turn soggy.
2. Blend to a smooth paste
After sautéing, blend the leaves with a little water until smooth it helps distribute the greens evenly in the dough without lumps.
3. Knead a soft dough
Make sure your dough is soft and pliable. Too stiff and the parotas may become tough; too wet and they’ll be hard to roll.
4. Dust just enough flour while rolling
Use only a little whole wheat flour for dusting so the parota doesn’t stick, but avoid adding too much or it’ll dry out.
5. Create layers for better texture
Roll into a circle, then roll up into a swiss-roll before flattening again this helps give subtle layers and a nicer texture.
6. Maintain moderate heat while cooking
Cook the parotas on medium heat so they brown nicely without burning and cook evenly throughout.
7. Use light oil for a healthier version
Apply just a light amount of oil (about ¼ tsp per side) to get golden brown spots while keeping it healthier.
8. Serve them hot
Parotas taste best straight off the tava warm and soft. Pair with curd, chutney or simple sabzi for a balanced meal.
Nutrient values (Abbrv)per plate
| Energy | 87 Calories |
| Protein | 2.9 g |
| Carbohydrates | 15.1 g |
| Fiber | 2.9 g |
| Fat | 2.0 g |
| Cholesterol | 0 mg |
| Sodium | 35 mg |
Click here to view Calories for Chawli Leaves Parota, Healthy Bengali Recipe
The Nutrient info is complete
Winshe
Jan. 7, 2019, 9:26 a.m.
Tried this out. Just added a little chaat masala in the end while rolling for personal taste. Paratha''s are amazing. Eat while hot. Thank you very much for sharing this recipe.
Tarla Dalal
Jan. 7, 2019, 9:26 a.m.
Thank you for your feedback. Happy cooking.!
