Drumstick leaves or moringa greens (‘Nugeekayi soppu’ in Kannada) is a super food and are a significant source of beta-carotene, Vitamin C, protein, iron, and Potassium. They’re widely used in dals and curries. Growing up in a South Indian home, I often saw my mom and grandma incorporating moringa into their cooking like panniyaram (paddu), uttapams, akki rotti (thalipettu), moringa raita, moringa rice, and off-course sambar. When I learnt about its health benefits, I was inspired to find new ways to incorporate it into my daily cooking routine. To make this superfood a regular part of our meals, I started making moringa parathas. These delicious flatbreads are very similar to methi paratha and are one of the easiest ways to enjoy moringa. If you like Moringa, then check out more Moringa Recipes
Aloo Moringa Sabzi Moringa Dal Moringa Chutney Moringa Makhana
Moringa Paratha Ingredients
Wheat flour: I used whole wheat flour. You can also use multigrain flour. Moringa (Drumstick Leaves): Choose tender and fresh drumstick leaves. You can also increase the quantity of moringa leaves in this paratha. It’s available in Indian grocery stores. Ginger: Use either freshly grated ginger, finely chopped ginger, or ginger paste. Spices: I used ajwain (carrom) seeds, cumin seeds, red chili powder, turmeric, and garam masala powder. Ghee or oil: I always prefer adding homemade ghee to parathas; it makes them more soft and delicious.
How to Make Drumstick/Moringa Leaves Paratha
Pluck the drumstick leaves and measure out approximately 1 cup. Fill a large vessel with water and soak the leaves in it for 10-15 minutes. Allow the dirt to settle at the bottom, while the leaves float on top. Carefully remove the leaves and lightly squeeze out the water. Then, chop the drumstick leaves. In a bowl, combine finely chopped drumstick/moringa leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix thoroughly. Add some water and keep kneading till you get a smooth dough. The dough should be tight and firm (not soft). Shape the dough into balls. I was able to make 6 balls. Roll the parathas to a semi-thick or thin by dusting them with some dry flour as needed. Heat a tawa or skillet over medium heat. Place the paratha on it and allow it to cook. Once you see bubbles, flip it over and drizzle some ghee or oil on top. Flip the paratha once more and drizzle oil or ghee on the other side, cooking until both sides have developed nice golden spots. Serve Drumstick leaves paratha hot.
Variations
Also check my Kids Lunch Box Series Posts
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