And I continue chronicling more recipes with the drumstick leaves. I am done with the bunch I had. Got to source more when I get back to my home state. It is so easily available there. Almost everybody has a tree at home in their backyard or patio especially if you are staying independently and not in high rises.
I wanted to add it to a bread recipe and when I googled for Moringa leaves in bread well I got Meena Radhakrishnan's Cooking Channel. Oh well Parathas are also known as Indian bread so this recipe was such a blessing and indeed very tasty! Thanks Meena (of course we do not know each other) Certainly very grateful!
I love that besan/chickpeas flour addition in this and this recipe is indeed gonna be a keeper! Perhaps I would add spinach or other greens in lieu of the Moringa/drumstick leaves.
In a small saucepan in a tbsp. and a half oil add some shredded ginger, two to three finely chopped cloves of garlic, a finely chopped green chilly, 3tbsps. of besan flour and sort of toss it about until the raw smell of the flour diminishes and vanishes!
As it thickens, add a tsp. and a half grated coconut as well. This too was divine! The Malayali in me is always hook, line and sinker for grated coconut as a limited addition/in a very conscious manner. Such a natural fruit to be enjoyed by one and all indeed!
At this point add enough salt keeping in mind that you need adequate salt not only for the greens and the cooked besan to taste good but also as an add on to the wheat flour that we would incorporate soon. So it is salt to taste.
Once the chickpea flour is cooked add the fresh Moringa leaves. Do try your best to strip it off its strands unlike me who has left a few stems. Ensure that the mix is cooked well and all the raw flavour/smell has gone. Do all this on a low flame.
Once the mixture cools and you are able to handle it with the palms of your hand add in a bit of Chaat masala as all parathas and their fillings taste yummilicious with amchur/mango powder or/and Chaat masala. A dash of lime juice is also added. All these lifts the besan and greens to another level.
Knead the dough well.
The quantity of Wheat Flour/Atta is the same as the quantity of the Moringa leaves. If a cup of Moringa leaves is taken add a cup of WWF (Whole Wheat Four)
Knead it well with the palms of your hand, use a little bit more flour or oil to suit the kneading process.
Flatten it out with your rolling pin into any shape you prefer. I have made them triangular :) and cook them over a well greased griddle.
Enjoy these healthy Parathas, try not to add too much oil as it cooks on the griddle although it is tempting to do so. Remember we are focussing on our health so minimal fat.
The photographs aren't that great but I loved this one particularly! Viewing those tiny leaves which packs a punch health wise through the rolled out paratha gave me goose bumps!
Once again grateful to all these you tubers who put in great efforts to tutor us with their knowledge and my deepest gratitude to you Meena!
Enjoy these piping hot!
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