ACHAARI MORINGA PARATHAS/ROTIS – soft, delicious and healthy Indian flat breads with multigrain/whole wheat flour, moringa leaves and some simple pantry friendly spices along with a couple of tablespoons of spicy Indian pickle/condiment called “Achaar” which adds that oomph in taste and flavor; perfect with your favorite curry or just some fresh yogurt, raita or even a simple dal.
It is so easy to make and is a great way to include super healthy super food moringa leaves in your family’s diet.
We Indians love our parathas or rotis either plain or stuffed. Sometimes, I like to incorporate healthy greens into the paratha dough to make it more nutritious! It could be beet greens, methi leaves (fenugreek leaves); fresh or dry, spinach or even a large bunch of dill or coriander leaves!
My favorite are these delicious Kale Parathas.
This time it is the turn of the super food “MORINGA LEAVES” which I have plenty in my garden!
To add spiciness and oomph to this paratha, I have made the moringa paratha dough with a dollop of achaar in them.
Achaar is nothing but an Indian pickled condiment made with various vegetables and sometimes fruits, pickled in a mixture of oil and spices; a tongue tickling, mouthwatering and lip smacking condiment that you will find on most Indian dining tables to add just that extra something to every day meals!
WHAT ARE MORINGA LEAVES?
We have a large moringa tree (also called the “drumstick tree” in India) in our garden. It is called the drumstick tree because of the long pods growing on its branches called drumstick and rightly so as they resemble drum sticks.
These are fleshy inside with the outer cover hard and fibery but we cook the drumsticks and then enjoy the fleshy inside portions and these drumsticks are often used in sambar, stir fries, as fritters etc.
But here, we are talking about the leaves of this amazing tree! Those leaves are a powerhouse of nutrition and Ayurvedic diet recommends consuming moringa leaves as much as possible.
They are full of nutrition (rich in anti oxidants, vitamins and minerals) and are beneficial in lowering cholesterol and blood pressure, good for the eyes, bones, skin, hair etc. and has anti inflammatory properties too! Actually, it has 10 times more iron than spinach in the same quantity!
Why, we even use the flowers of the tree in curries in Konkani cuisine! We are a community which does not like to waste any portion of any nutritious plant or tree!
With a large supply of moringa leaves at home (the drumsticks are seasonal), I love to chop them and mix into my roti or paratha dough or any dish I make on a daily basis! Love those beautiful green flecks of leaves in every bite!
I have even added them in dals, pulao, biryanis, upma and dosas too!
INGREDIENTS NEEDED TO MAKE MORINGA PARATHAS:
Moringa leaves – use only the tender leaves and stems of the plant. Wash well, drain and chop before using in any dish
Multigrian or Whole wheat flour/atta – use whole wheat or multigrain flour which I have here.
Spice powders – feel free to use any combination of your favorite pantry spice powders but here I have used turmeric powder, black pepper powder and cumin powder.
Achaar/Indian pickle or condiment – this is the key ingredient in Achaari moringa paratha. It could be anything you like or have be it mango pickle, mixed vegetable pickle, lemon pickle or any other which you like but use only the liquid or pasty portion of the pickle to mix in the dough. Use as much as you want depending upon its spiciness; here I have used store bought Ginger Pickle.
Salt to taste – the amount depends upon the saltiness of the pickle of achaar used.
HOW TO MAKE ACHAARI MORINGA PARATHA OR ROTI:
This is super easy.
Just mix all the ingredients –flour, couple of tablespoons of pickle or achaar, moringa leaves, spice powders and salt with some hot or warm water to make a soft and pliable dough.
Rest the dough for at least 30 minutes and then make rotis/parathas on a hot tava or griddle (I prefer a cast iron griddle but you could use non-stick too).
Drizzle oil while roasting and if not vegan, you can use ghee too.
That is it!
These parathas or rotis taste absolutely delicious that they can be enjoyed with just a side or curd/yogurt but you can indulge yourself by dipping them in any dal, curry or more pickles.
Happy Cooking!
Here are some more dishes made in my kitchen using moringa:
- Moringa Leaves Sanna Polo/Savory crepes
- Moringa Leaves Sanna Khotto/steamed rice cakes
- Drumsticks Curry
Achaari Moringa Parathas/Rotis
Ingredients
- 2 cups whole wheat flour/atta or multigrain flour
- 2 cups moringa leaves washed, drained and finely chopped
- 3 tablespoons Ginger Achaar/pickle or any pickle of your choice
- 1 teaspoon jeera/cumin powder
- ½ teaspoon haldi/turmeric powder
- ¼ teaspoon black pepper powder
- 1 ½ teaspoons flaxseed powder optional
- Salt to taste
- Oil for roasting the parathas
- More flour for dusting
Instructions
-
Add 2-3 tablespoons pickle of your choice (the pasty or liquid portion) and chopped moringa leaves to multigrain or whole wheat flour/atta in a large mixing bowl.
-
Sprinkle with other ingredients: 1 teaspoon jeera powder, ½ teaspoon haldi, ¼ teaspoon black pepper powder and 1 ½ teaspoons flaxseed powder.
-
Gently mix to incoroporate all the ingredients into the flour.
-
Stir in hot or warm water, just enough to make a soft and pliable dough. Knead for 5 minutes.
-
Set aside to rest in a covered bowl for 30 minutes minimum.
-
When ready to make parathas or rotis, punch down the dough again.
-
Divide into large lemon sized balls.
-
Dust each with more flour and roll using a rolling pin into large discs or parathas.
-
Place on hot preferably a cast iron griddle and cook on both sides on medium high heat.
-
Drizzle with oil (or ghee if not vegan) and pressing gently with a spatula, cook evenly on both sides until brown and with flecks of dark roasted portions.
-
If rolled properly, the roti will puff up beautifully and turn out absolutely soft to eat.
-
Continue making as many parathas or rotis as needed and enjoy hot with your favorite side or curry of dal, chole, dry veggies or just more pickles and curd/yogurt.
-
Happy Cooking and Happy Eating!
Recipe Notes
- Adjust the amount of spices according to taste.
- Make sure to chop the moringa leaves well.
- The same paratha can be done using any leafy vegetable like spinach, methi leaves (fenugreek leaves), radish leaves, carrot leaves, cauliflower leaves, beetroot leaves etc.
- I prefer using multigrain flour but you can use plain whole wheat flour or my favorite is Patanjali brand whole wheat atta with the husk still in it!
- Happy Cooking
Step-wise Instructions to make Achaari Moringa Parathas:
Add 2-3 tablespoons pickle (the pasty or liquid portion) and chopped moringa leaves to multigrain or whole wheat flour/atta in a large mixing bowl.
Top with other ingredients: 1 teaspoon jeera powder, ½ teaspoon haldi, ¼ teaspoon black pepper powder and 1 ½ teaspoons flaxseed powder.
Gently mix to incorporate all the ingredients into the flour.
Stir in hot or warm water, just enough to make a soft and pliable dough. Knead for 5 minutes.
Set aside to rest in a covered bowl for 30 minutes minimum.
When ready to make parathas or rotis, punch down the dough again.
Divide into large lemon sized balls.
Dust each with more flour and roll using a rolling pin into large discs or parathas.
Place on hot preferably hot iron griddle and cook on both sides on medium high heat.
Drizzle with oil (or ghee if not vegan) and pressing gently with a spatula, cook evenly on both sides until brown and with flecks of dark roasted portions.
If rolled properly, the roti will puff up beautifully and turn soft to eat.
Continue making as many parathas or rotis as needed and enjoy hot with your favorite side or curry of dal, chole, dry veggies or just more pickles and curd/yogurt.
Happy Cooking and Happy Eating!
PIN here for later:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
FOR MORE SUCH EASY AND DELICIOUS RECIPES, FOLLOW ME ON:
Facebook @ curryandvanilla
Pinterest @ curryandvanilla
Instagram @ curryandvanilla16
Twitter @ curryandvanilla
Google Plus @ Vanitha Bhat
Have fun cooking, eating and sharing!!!
Leave a Reply