Tired of usual food? Try this vibrant and nutritious moringa leaves paratha. It is a healthy spin on the classic paratha, perfect for breakfast or any meal with a side dish of your choice.
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If you are looking to incorporate superfood moringa leaves into your diet. Then you must try this moringa leaves paratha packed with nutrients.
Nothing could be as simple yet delicious and healthy as this dal. Whole wheat flatbread made with highly nutritious leaves and aromatic spices makes it a wholesome delight when paired with a pickle, cucumber raita or vegetable side dishes such as potato mushroom curry, aloo bhindi sabzi or aloo 65.
Ingredients
- Flour: Whole wheat flour (atta)
- Spices: Turmeric Powder, red chilli powder, coriander powder, cumin powder and salt.
- Liquid and Vegetables: Water and moringa leaves.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Wash and chop drumstick leaves, place them on a plate or bowl and set it aside to use later.
Step 2: In a mixing bowl, combine wheat flour, salt, turmeric, chilli powder, coriander powder and cumin powder.
Step 3: Now add chopped drumstick leaves and mix well.
Step 4: Now add water gradually and knead into a soft dough.
Step 5: Add a teaspoon of oil and knead for a minute.
Step 6: Close the bowl with a plate and let the dough rest for 20 minutes.
Step 7: Divide the dough into eight equal balls.
Step 8: Flatten the ball slightly and place it on a wooden board.
Step 9: Lightly dust the board with flour and sprinkle the flour on the dough ball.
Step 10: Roll out each ball with a rolling pin into a thin circular disc.
Step 11: Heat the tava over medium-high heat on the stovetop.
Place rolled paratha on a hot tava.
Step 12: Cook for around 30-40 seconds until the bubbles appear on them.
Step 13: Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
Step 14: Apply a few drops of oil on both sides and cook until brown spots appear.
Step 15: Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Serve hot moringa leaves paratha with pickle such as munakkaya pachadi or with sabzi such as babycorn masala, capsicum curry or zucchini dal.
Substitutions and Variations
Whole Spices: Try cumin seeds or carom seeds (ajwain) instead of cumin powder.
Extra Spicy: Add finely chopped green chillies for a spicy kick.
Wrap Parathas: After cooking, stack parathas and wrap them in a muslin cloth or kitchen towel to prevent them from drying out.
Storage
Moringa leaves paratha tastes best when eaten fresh. However, they stay fresh for a few hours when stored properly in a hot box.
Place the stacked and wrapped parathas in an airtight container or hot box to keep them warm until ready to serve.
If you are including paratha as part of your meal prep, prepare the dough and store it in an air-tight container in the fridge for up to 3-4 days. Take the dough out of the fridge and let it sit for an hour to reach room temperature before rolling out the parathas.
Tips and Tricks
Moringa Leaves: Use fresh and tender leaves.
Clean Leaves: Wash and pat dry leaves lightly with a kitchen towel.
Rest Dough: After kneading, close the bowl and let the dough rest for at least 20 minutes. This helps obtain soft parathas.
Rolling: Lightly dust the wooden board and the dough with flour while rolling to keep it from sticking to the rolling pin or surface.
Related
Looking for other recipes with moringa? Try these:
Pairing
These are my favorite dishes to serve with moringa leaves paratha:
KEEP IN TOUCH
Do let me know if you try this moringa leaves paratha recipe. If you like it kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Moringa Paratha (Drumstick Leaves Flatbread)
Equipment
- 1 Tava
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 Cups (or) 230 gms Whole Wheat Flour
- Salt as required
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Coriander powder
- ½ Teaspoon Cumin Powder
- 1 Cup (or) 40 gms Moringa Leaves (Drumstick Leaves)
- ¾ Cup Water
- 2-3 Tablespoons Oil adjust as required
Instructions
- Wash and chop drumstick leaves, place them in a plate or bowl and set it aside to use later.1 Cup (or) 40 gms Moringa Leaves (Drumstick Leaves)
- In a mixing bowl, combine wheat flour, salt, turmeric, chilli powder, coriander powder and cumin powder.1.5 Cups (or) 230 gms Whole Wheat Flour, Salt, ¼ Teaspoon Turmeric Powder, 1 Teaspoon Red Chilli Powder, ½ Teaspoon Coriander powder, ½ Teaspoon Cumin Powder
- Now add chopped drumstick leaves and mix well.
- Now add water gradually and knead into a soft dough.¾ Cup Water
- Add a teaspoon of oil and knead for a minute.2-3 Tablespoons Oil
- Close the bowl with a plate and let the dough rest for 20 minutes.
- Divide the dough into eight equal balls.
- Flatten the ball slightly and place it on a wooden board.
- Lightly dust the board with flour and sprinkle the flour on the dough ball.
- Roll out each ball with a rolling pin into a thin circular disc.
- Heat the tava over medium-high heat on the stovetop.
- Place rolled paratha on a hot tava.
- Cook for around 30-40 seconds until the bubbles appear on them.
- Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
- Apple a few drops of oil both sides and cook until brown spots appear on both sides.
- Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
- Serve hot moringa leaves paratha with pickle, sabzi or dal.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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