Parathas Cooked With Drumstick Leaves
|Wheat flour||500 Gram (best quality)|
|Pure ghee||100 Gram|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Curry leaves||4 , finely chopped|
|Drumstick leaves||1 Cup (16 tbs), washed and finely chopped|
|Minced fresh ginger||1 Teaspoon|
|Minced green chili||1 Teaspoon|
|Grated fresh coconut||1⁄4 Cup (4 tbs)|
|Chana atta||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Black pepper powder||1 Pinch|
|Pure ghee||2 Tablespoon|
Place 1/4 cup pure ghee in a frying pan. When hot add the fresh coconut, ginger and green chillies and mix non-stop. When the coconut softens, add the finely chopped curry leaves and drumstick leaves and cook over a very low flame. Add the chana aata and if the mixture is very dry, sprinkle some water on it and allow it to cook completely. Set aside.
For the Dough
Place the flour in a thali in a mound. Sprinkle with fine salt. Make a hollow in the centre and add the ghee and mix the flour with both your hands. Add sufficient water and knead the dough well. Make a round ball of the dough, cover with a damp cloth and allow to rest for 30 minutes.
Make circular or triangular parathas. Spread the mixture lightly on one side of a paratha. Keep 1/4" clear from the edges. Apply water or cooked maida and water to the edges that are left free and place another paratha on top of the one with the filling. Join the two well with hand pressure. Make all the parathas in the same manner.
Heat the tava well. Wipe it with a rag soaked in pure ghee. Place the paratha on the tava. Turn twice and then apply a little ghee at a time with the back of a tablespoon. Roast it till it is golden brown in colour.
Serve with hot tea or plain yogurt or potato bhaji or mango pickle in oil.