Wholesome Kulfa Saag Paratha (Purslane Flatbread): A Step-by-Step Recipe
1 hour 15 minutes
1185 reads
About Wholesome Kulfa Saag Paratha (Purslane Flatbread): A Step-by-Step Recipe
Transport your taste buds to India with these wholesome and vibrant Kulfa Saag Parathas. Imagine biting into a warm, golden-brown flatbread bursting with the earthy goodness of purslane and whole wheat.These nutrient-rich parathas are surprisingly easy to make, thanks to our simple step-by-step guide. From kneading to cooking, we'll show you how to achieve paratha perfection.Enjoy them for any meal with a dollop of cool raita, a tangy pickle, or simply with a pat of melting butter for a truly satisfying culinary experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 2 cup Kulfa Greens purslane leaves
- 1/2 tsp Turmeric Powder
- 1/4 tsp Salt
- 1/2 tsp Coriander ground
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 2 Chillies chopped, green
- 1 tsp Ginger grated
- 2 tbsp Onions fried
Other
- Oil for shallow frying
- Water as needed
- Whole Wheat Flour for dusting, whole
Instructions
- In a large bowl, combine the whole wheat flour, kulfa greens, turmeric powder, salt, ground coriander, cumin seeds, asafoetida, chopped green chilies, grated ginger, and fried onions.
- Gradually add water while mixing until a stiff dough forms. Kneading a stiff dough is key for creating parathas that hold their shape well.
- Cover the dough and let it rest for 45 minutes. This allows the gluten to relax, resulting in softer parathas.
- Divide the dough into equal portions. Roll each portion into a round disc, dusting lightly with whole wheat flour to prevent sticking.
- Heat a tawa or griddle over medium heat. Place a paratha on the hot surface and drizzle with oil.
- Cook for a few minutes until golden brown spots appear, then flip and cook the other side. Ensure both sides are evenly cooked and beautifully golden.
- Serve the kulfa saag parathas hot with butter, pickle, raita, or your favorite side dish. Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts. The bone adds depth and the dark meat stays moister during cooking.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure each piece gets a nice sear, which develops flavor and texture.
- Adjust the spice level to your preference. If you enjoy a spicier dish, add more chili flakes or a pinch of cayenne pepper.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Related Posts You May Like
Recipe Nutrition
Calories: 187kcalCarbohydrates: 35gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2651mgPotassium: 380mgFiber: 6gSugar: 2gVitamin A: 455IUVitamin C: 12mgCalcium: 57mgIron: 3mg
Bethica Das
Articles: 11
3 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so good! Can’t wait to try it.
What a delightful recipe! Thanks for sharing.
Absolutely delicious! Thanks for sharing.