Moringa Leaves Paratha/Thepla
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Moringa tree or Drumstick tree is widely cultivated in India. Lots of recipes can be prepared using drumstick leaves, flowers, fruits. It is highly medicinal and used in herbal medicines as well. It helps in treating stomach disorders, Edema, diabetes, asthma, protects liver, cures cancer, Acts as Antibacterial Agent, boosts immunity etc
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Ingredients
- Moringa Leaves/drumstick leaves – 1 ½ cup tightly packed leaves washed, chopped finely
- Rice flour – 2tbsp + 2tbsp for dusting rolling board.
- Wheat flour – 2 cups
- Kasuri Methi – ½ tbsp.
- Lemon juice – 1tbsp
- Coarsely ground green chillies – 2-3
- Coriander powder – 2tsp
- Turmeric – ½ tsp
- Garam masala – 1tsp
- Salt
- Ghee / Oil– 2-3 tbsp.
- Water as required for kneading
- Serving – Curd or pickle or any dip or sauce.
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Instructions
- Wash plucked leaves twice. Drain off water completely and chop finely.
- In a bowl, mix together wheat, rice flour, salt, garam masala, turmeric powder, coriander powder, kasuri methi, lemon juice, coarsely ground green chili.
- Add finely chopped moringa leaves or drumstick leaves. Mix well till mixture incorporates well with each other.
- Add water if required and knead it into a smooth dough. Cover and keep aside for 15-20 minutes
- Divide dough into 8-9 equal parts. Shape them into a smooth ball.
- Dust rolling board with some rice flour. Roll dough ball into a thin roti or circle about (6-7†diameter)
- In a nonstick pan or griddle, drizzle ghee. Spread evenly all over on its surface with rubber spatula.
- Place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
- Flip it over and let it cook for few seconds. Apply some ghee.
- Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
- Once cooked properly transfer it on a plate.
- Serve hot with curd, pickle or any subji or curry.
Notes
Chop leaves properly for better result. Use food processor if available.
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