Farm 2 Fork Goes Online - Amaranth stuffed Parathas

You will need:
130g whole wheat flour
1 tsp cumin seeds
1 tsp ginger paste
Bunch of Amaranth
Few stems of Tree Spinach
Courgette
Yoghurt
salt
cooking oil
cold water
Green chilli paste (optional)

1.    Start with the dough. Mix together 100g whole wheat flour with 1 tsp oil and a pinch of salt.

2.    Add enough water to bring it together to a non-sticky dough. Leave to the side.

3.    Grate the courgette, and roughly chop the amaranth and tree spinach. Discard any tough stems. Squeeze out as much water as you can from the courgette once grated.

4.    Heat 2 tbsp oil in a large frying pan. Add the cumin seeds and cook for a few seconds.

5.    Add the ginger paste (and chilli paste if using) and cook for a further few seconds on a medium flame.

6.    Add the chopped greens and grated courgette and a couple of pinches of salt. Cook for 4-5 minutes, stirring every now and then. Once cooked, transfer to a plate to cool.

7.    Divide the dough into equal sized balls – about 4-6. Divide the stuffing into the same number of portions.

8.    Roll out a ball of dough into a circle, about 10cm wide. Place a portion of stuffing in the middle and bring together the edges of the dough to meet in the middle, sealing the stuffing in the dough.

9.    Roll out the dough again, into a slightly larger circle. Use some of the remaining flour to prevent the dough from sticking.

10. Heat a teaspoon of oil in a non-stick frying pan. Cook the paratha until golden brown on both sides.

11. Repeat steps 8-10 for the rest of the dough and stuffing.

12. Serve with yoghurt.

Click here for the cook-along video!