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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.
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Sprinkle with other ingredients: 1 teaspoon jeera powder, ½ teaspoon haldi, ¼ teaspoon black pepper powder and 1 ½ teaspoons flaxseed powder.
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Gently mix to incoroporate all the ingredients into the flour.
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Stir in hot or warm water, just enough to make a soft and pliable dough. Knead for 5 minutes.
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Set aside to rest in a covered bowl for 30 minutes minimum.
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When ready to make parathas or rotis, punch down the dough again.
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Divide into large lemon sized balls.
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Dust each with more flour and roll using a rolling pin into large discs or parathas.
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Place on hot preferably a cast iron griddle and cook on both sides on medium high heat.
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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.
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If rolled properly, the roti will puff up beautifully and turn out absolutely soft to eat.
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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.
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Happy Cooking and Happy Eating!