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achaari moringa paratha

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 a spicy Indian pickle/condiment called “Achaar”; perfect with your favorite curry or just some fresh yogurt, raita or even a simple dal.
Course Breakfast, Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Author Vanitha Bhat

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

  1. 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.
  2. Sprinkle with other ingredients: 1 teaspoon jeera powder, ½ teaspoon haldi, ¼ teaspoon black pepper powder and 1 ½ teaspoons flaxseed powder.
  3. Gently mix to incoroporate all the ingredients into the flour.
  4. Stir in hot or warm water, just enough to make a soft and pliable dough. Knead for 5 minutes.
  5. Set aside to rest in a covered bowl for 30 minutes minimum.
  6. When ready to make parathas or rotis, punch down the dough again.
  7. Divide into large lemon sized balls.
  8. Dust each with more flour and roll using a rolling pin into large discs or parathas.
  9. Place on hot preferably a cast iron griddle and cook on both sides on medium high heat.
  10. 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.
  11. If rolled properly, the roti will puff up beautifully and turn out absolutely soft to eat.
  12. 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.
  13. 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