Moringa Paratha (Drumstick Leaves Flatbread)
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.
Servings: 8 parathas
Calories: 38kcal
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
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.
Nutrition
Calories: 38kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 6mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 0.2mg
