Parathas Cooked With Drumstick Leaves Recipe
Ingredients
| 500 gms. best quality wheat flour | ||
| 100 gms. pure ghee | ||
| Salt | To Taste (For the Paratha:) | |
| Water | ||
| Curry leaves | 4 , finely chopped (For the Filling:) | |
| 1 cup drumstick leaves, washed and finely chopped | ||
| Minced ginger | 1 Teaspoon (For the Filling:) | |
| Green chillies | 1 Teaspoon, minced (For the Filling:) | |
| Coconut | 1/4 Cup (16 tbs), grated (For the Filling:) | |
| 1/2 cup chana aata | ||
| Lime juice | 2 Tablespoon (For the Filling:) | |
| Sugar | 1 Tablespoon (For the Filling:) | |
| Black pepper powder | 1 Pinch (For the Filling:) | |
| Pure ghee | ||
Directions
Place 1/4 cup pure ghee in a frying pan. When hot add the fresh coconut, ginger and green chillies and mix non-stop. When the coconut softens, add the finely chopped curry leaves and drumstick leaves and cook over a very low flame. Add the chana aata and if the mixture is very dry, sprinkle some water on it and allow it to cook completely. Set aside.
For the Dough
Place the flour in a thali in a mound. Sprinkle with fine salt. Make a hollow in the centre and add the ghee and mix the flour with both your hands. Add sufficient water and knead the dough well. Make a round ball of the dough, cover with a damp cloth and allow to rest for 30 minutes.
Make circular or triangular parathas. Spread the mixture lightly on one side of a paratha. Keep 1/4" clear from the edges. Apply water or cooked maida and water to the edges that are left free and place another paratha on top of the one with the filling. Join the two well with hand pressure. Make all the parathas in the same manner.
Heat the tava well. Wipe it with a rag soaked in pure ghee. Place the paratha on the tava. Turn twice and then apply a little ghee at a time with the back of a tablespoon. Roast it till it is golden brown in colour.
Serve with hot tea or plain yogurt or potato bhaji or mango pickle in oil.
For the Dough
Place the flour in a thali in a mound. Sprinkle with fine salt. Make a hollow in the centre and add the ghee and mix the flour with both your hands. Add sufficient water and knead the dough well. Make a round ball of the dough, cover with a damp cloth and allow to rest for 30 minutes.
Make circular or triangular parathas. Spread the mixture lightly on one side of a paratha. Keep 1/4" clear from the edges. Apply water or cooked maida and water to the edges that are left free and place another paratha on top of the one with the filling. Join the two well with hand pressure. Make all the parathas in the same manner.
Heat the tava well. Wipe it with a rag soaked in pure ghee. Place the paratha on the tava. Turn twice and then apply a little ghee at a time with the back of a tablespoon. Roast it till it is golden brown in colour.
Serve with hot tea or plain yogurt or potato bhaji or mango pickle in oil.
Chef
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