Moringa Paratha, Lehsun Chutney
Moringa Paratha is a nutritious Indian flatbread made with whole wheat flour and fresh moringa (drumstick) leaves, known for their rich health benefits. Lightly spiced and pan-cooked, it offers a wholesome and flavorful start to the day. Paired with Lehsun (garlic) Chutney — a bold and spicy condiment made from garlic, red chilies, and spices — this combination is both delicious and immunity-boosting. It's a perfect meal for those seeking taste and wellness in one plate.
Ingredients
- Moringa Leaves (chopped) – 1cup
- Whole wheat flour (Atta) – 2cups
- Gram Flour (Besan) – ¼ cup
- Green chilli chopped – 1tsp
- Onion chopped – 3tbsp
- Ginger chopped – 1tsp
- Coriander seeds (pounded) – 2tbsp
- Cumin seeds – 2tsp
- Salt – to taste
- Turmeric – ½ tsp
- Water – as required
- Oil – a dash
- Ghee – as required
For Garlic Chutney
- Oil – 4tbsp
- Heeng – ½ tsp
- Cumin – 2tsp
- Curry leaves – a sprig
- Garlic cloves – 15nos
- Kashmiri Dry Red Chilli (soaked) – 12nos
- Water – ¾ cup
- Jaggery (Gur, small chunks) – ¼ cup
- Lemon – 1no
- Salt – to taste
Moringa Tea Recipe
- Moringa Leaves (dried) – 1tbsp
- Hot water – 1cup
Instructions
For the Parantha
- Take a large bowl with your flour, add roughly chopped moringa leaves, besan, finely chopped green chilli, onion, ginger, pounded coriander seeds, cumin, turmeric and salt to taste, and mix thoroughly. Add water as required and knead it into a stiff dough and cover it with some oil – set aside to rest Divide the ball of dough into smaller portions to be rolled out and rest. Generously flour your work surface and press the ball of dough to be slightly flatter. Roll out the paratha with a rolling pin lightly keeping in mind to not puncture it and brush it with ghee. Fold it into a 3-fold rectangle, apply ghee, and then into a square and roll it out again into a square. Dust off the excess atta and plop onto the pan. Flip it twice to make sure it’s cooking on both sides and drizzle some ghee/oil on top. Once it’s perfectly cooked, take it off the heat and serve hot!
For the Lahsun Chutney
- Heat some oil in a pan and add Hing, cumin seeds and mustard leaves to it with garlic. Once toasted, add some soaked Kashmiri red chillies to the pan along with some water, jaggery and lemon – salt to taste. Reduce the water and allow it to cool before blending
Tips and Tricks while making Paratha
- The dough for paranthas is supposed to feel tight. It’s also extremely essential to rest after kneading and after dividing it into smaller balls. You can also dry and use the moringa leaves as a powder. The dried moringa leaves can also make teas. Moringa also has a host of health benefits and can be added as a supplement to all kinds of dishes like dal, sabzi, pulao, and the likes.
Extra shots- Benefits of Moringa Tea.
- Moringa leaves are the leaves of drumstick tree also called Saujana.
- It is a tree native to India and both the drumstick, and the leaves are considered superfoods.
- It is good for skin and hair, high in calcium, good for the heart, helps in healing wounds, helps lower blood pressure.
- Moringa flowers are used for making subzi, leaves are added to dal and drumstick is used in sambar.
- The leaves can be dried in the sun, shade or in an oven and kept for later use.
How to make Moringa Tea at home- Moringa Tea Recipe
- Add dried mooring leaves to hot water, cover an let it brew for 2-3mins. Strain and serve mooring tea hot.You can also powder the leaves and then add to hot water and serve without straining.
Tried this recipe?Let us know how it was!