Sift wheat flour and gram flour in a utensil. Add salt to taste and 2 teaspoons of oil. Knead smooth dough with water (Kneading dough in winters is easier if you use warm water). Cover and keep aside for half an hour.
Clean pigweed, remove stems. Wash twice in clean water and cut.
Heat 1 tablespoon oil in karai (wok) and add asafetida, cumin seeds. Add green chili when cumin seeds crackle. Add pigweed, salt and red chili. Mix all ingredients well. Cover and cook on medium flame for 3 minutes.
Uncover, pigweed must be cooked and watery. Now cook pigweed uncovered, on high flame. Water dries in 4-5 minutes and dry pigweed filling is ready for paranthas.<
Dough must also be ready for making paranthas. Make a small ball of dough and roll into rounds 3” in diameter. Place 1 teaspoon of pigweed filling on this round and seal it. Flatten with palms and roll carefully in rounds 6”-7” in diameter.
Heat griddle and put parantha on it. Apply oil on both sides and fry till it turns brown, turning regularly. Make all paranthas in this way. Your hot and tasty pigweed paranthas are ready.
Serve hot paranthas with curd, chutney and your favorite vegetable.