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moringa aloo parathas

MORINGA ALOO PARATHA RECIPE

Soft, delicious potato masala stuffed Whole wheat flour moringa leaves paratha (Indian flat bread); all you need is just achaar (spicy Indian pickle) or even just some mango chutney or a simple gravy to complete your meal!
Course Brunch, Lunch
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Author Vanitha Bhat

Ingredients

FOR THE MORINGA PARATHA DOUGH:

  • 1 ½ cups atta/whole wheat flour
  • ½ teaspoon of haldi or turmeric powder
  • Dash of black pepper powder
  • 2 cups of moringa leaves chopped roughly
  • 1 teaspoon flax seed powder optional
  • Salt to taste
  • 1 teaspoon cooking oil

FOR THE ALOO/POTATO FILLING:

  • 3 medium sized potatoes/aloo boiled, peeled and mashed
  • 1 teaspoon red chili powder/cayenne pepper/Kashmiri red chili powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon haldi/turmeric powder
  • ¼ teaspoon hing/asafetida powder optional
  • Salt to taste
  • Handful of freshly chopped coriander leaves/cilantro
  • ½ to 1 teaspoon freshly squeezed lemon juice

OTHER INGREDIENTS:

  • Extra flour for dusting to roll parathas
  • Oil for drizzling over parathas while roasting

Instructions

Make the paratha dough:

  1. In a mixing bowl, add 1 ½ cups of atta or whole wheat flour.
  2. To this, add salt to taste, ½ teaspoon of haldi or turmeric powder, dash of black pepper powder and 2 cups of moringa leaves, chopped roughly.
  3. Mix well and then add 1 teaspoon flax seed powder. This is optional but adds a bit of more nutrition to your paratha.
  4. Add enough water to mix and make a soft dough.
  5. Knead well for 3-4 minutes to form a smooth and pliable dough.
  6. Spread some oil over the dough, smear on top and keep covered in an airtight container to rest for at least 30 minutes.
  7. Meanwhile make the filling.

To make the potato filling:

  1. Boil or pressure cook 3 small potatoes in a pressure cooker (for 15 minutes) or on stove top until fork tender and cooked.
  2. Cool, peel and mash to an almost smooth texture, avoiding any large chunks.

  3. To this, add the spice powders:

    1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala powder, salt to taste and ¼ teaspoon of hing or asafetida powder along with a handful of chopped cilantro or coriander leaves.

  4. Add some lemon juice (about 1 to 1 ½ tsp).

  5. Mix well to form a smooth potato dough.
  6. Filling is ready.

Make moringa aloo parathas:

  1. When ready to make parathas, knead the dough again and form into big ping pong sized balls. Roll only as many parathas as needed.

  2. Using some flour to dust, roll each ball into a small disc; about 3 inches in diameter.
  3. Place a small ball of potato filling in the center.
  4. Bring the sides of the dough disc over the filling to cover completely.
  5. Remove excess dough, seal the opening well and roll again to a smooth ball.
  6. Continue making filled dough balls…as much as needed.
  7. Time to roast the moringa aloo parathas:
  8. Heat a cast iron griddle or any flat griddle.

  9. Using more flour, roll the filled paratha dough again; using gentle rolling and less pressure to avoid any filling from coming out; to a medium thick large disc.

  10. Place the rolled paratha disc onto the hot griddle. Cook on medium heat.
  11. When you see bubbles on top, flip the paratha.
  12. Drizzle some oil on and around the paratha.
  13. If rolled properly, it will puff up beautifully. If it does not, no worries! Parathas will still come out wonderful.
  14. When cooked and paratha has golden brown spots on both sides, remove onto a serving plate,

  15. Continue making as many parathas as needed and enjoy with any dip or sauce/curry.

  16. Like we did, you can enjoy these with some delicious Kashmiri Dum Aloo or even some cooked white peas curry called Ragda which we make to enjoy with chaats!

  17. (Refrigerate the rest of the paratha dough and potato filling in air tight containers to make another day).

  18. Enjoy and Happy cooking/Eating!

Recipe Notes

  1. Adjust the amount of spice powders according to personal preference.
  2. If you cannot find moringa leaves, feel free to use moringa powder (reduce amount) or chopped spinach, kale, fenugreek leaves etc.
  3. Aloo parathas can be made without adding any greens too.
  4. Using flax meal in the paratha dough is optional.
  5. The outer dough and potato filling stay well in the refrigerator for 2-3 days.
  6. Enjoy and Happy Cooking/Eating!