Drumstick leaves paratha / murungai keerai paratha – easy and healthy Indian breakfast recipe. This paratha, made with whole wheat flour has moringa leaves and spices added to it that makes it nutritious. Drumstick leaves or moringa leaves are widely used in South Indian cuisine. While I thoroughly enjoy the flavor of drumsticks, I also like the unique taste of drumstick leaves.
Recently I got a bunch of drumstick leaves and made drumstick leaves curry to go with chapathi and reserved some for making this drumstick leaves paratha. This paratha is easy to make and a healthy option for breakfast. Serve this paratha with curd or raita.
Drumstick leaves are slightly bitter in taste and so I added amchur powder to the paratha along with other spices. The bitterness is only slightly masked but I feel this bitter taste gives a unique taste to the parathas.
I think the only slightly tedious job is picking the leaves but these leaves are packed with nutrients. They are rich in iron and also rich in vitamin A, vitamin C and proteins. Lets move on to the recipe for simple drumstick leaves paratha.
How to make drumstick leaves paratha with step by step photos
- Pick the drumstick leaves, rinse them well with water and roughly chop them. Add these leaves to the whole wheat flour.
- Add salt and other spice powders to the flour and mix well.
- Rub in the oil to the flour.
- Keep adding water gradually to make a smooth dough.
- Then make 6-7 balls with the dough.
- Shape one ball into a disc with the palms of your hands and lightly flour the disc as well as the working surface.
- Roll the dough into thin rotis. Meanwhile heat a tawa and on medium heat, place the paratha on the tawa.
- Cook on one side for a few seconds. Then flip over and cook for another few seconds. Apply oil on the paratha and gently press with a flat spatula so that the paratha gets cooked. Once done, flip over and apply oil on other side too.
- Keep flipping over till golden spots appear and then remove paratha from flame and repeat with rest of the dough balls. Murungai keerai paratha is ready to be served hot or stacked in foil and served warm.
Drumstick Leaves Paratha | Murungai Keerai Paratha Recipe below
- 1 1/2 cups whole wheat flour ( gehun ka atta ) and extra for dusting
- 3/4 cup drumstick leaves / murungai keerai or moringa leaves (loosely-packed)
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder ( jeera powder )
- 1/4 tsp garam masala powder
- 1/2 tsp red chili powder
- 1/2 tsp amchur powder ( dry mango powder )
- 1 tbsp oil
- Salt to taste
- Oil for roasting parathas
- Pick the drumstick leaves, separating leaves from the stalks and discarding the stalks. Rinse the drumstick leaves with water thoroughly and drain the water completely. Roughly chop the cleaned drumstick leaves.
- In a bowl, take the whole wheat flour and add the roughly chopped drumstick leaves. Sprinkle salt, turmeric powder, red chili powder, amchur powder, cumin powder and garam masala powder and mix well.
- Then rub in 1 tbsp oil with your fingers which makes the flour crumbly. Gradually add water to the flour to form a smooth dough. Make 6-7 balls of the dough.
- Make a small disc of the dough with the palms of your hands. Lightly dust the ball as well as the working surface with whole wheat flour. Roll the dough into thin rotis.
- Meanwhile heat a tawa or griddle on medium flame. Place the rolled paratha on the hot tawa. When the paratha has cooked for a few seconds, flip over and cook the other side. Apply little oil and gently press the paratha with a spatula in order to cook the parathas evenly. Flip over and apply little oil on the other side too and again gently press with a spatula. Keep flipping over till the paratha is cooked on both sides and has golden spots.
- Once done, remove the paratha from tawa.
- Repeat this process similarly with all the remaining dough balls.
- Serve drumstick leaves parathas hot or to serve later, stack all the parathas and wrap them tightly in foil to keep them warm.