“Atta- Bajra- Mooli- Moringa- Masala Roti (Wheat- Pearl Millet- Radish Spicy Parathas)” … a little bit of moringa leaves (mashinga pallo/ drumstick leaves/ nugge soppu) goes a long way in preparation of dishes … here is another highly nutritious and delicious spicy paratha/ roti, a meal in itself that tastes awesome served with simple curds/ raita/ salad and pickle, though you can include some side dishes … Yummilicious ….
** A few days I had shared parathas prepared with moringa leaves which became famous as our dear PM Modiji favorite ones. Drumsticks were something prepared on regular basis at home and I did know it was a good source of hemoglobin but after coming to know of its other health benefits and nutrient levels for the past few years I often buy them whenever they are available with my veggie vendor. As I mentioned a little bit goes a long way as you just need to add a handful or two depending upon the quantity.
** The bundles available however are large in size and so, it runs for many days in my home as the quantity needed each day is less. So once again I prepared parathas this time with a slight difference, I added on bajra atta which is consumed majorly during winter when its cold as it produces heat to body. The roti/ parathas are all spiced and tasty in themselves and you really do not need anything but curds and a dash of pickle served along with it, though I did serve some chutney and bhaji as it was for our NO Onion- Garlic- Rice Meals.
** Coming to mooli/ mullangi/ radish, they are available all round the year, though its more so in season now, you do get them fresh along with lovely edible leaves too. During childhood I do not remember eating mooli, not sure why, I guess they were not so freely available in Mangalore, those days or maybe my maternal family did not like them. After marriage, I have learned to prepare a lot of dishes with them as both hubby and me are foodies and do not detest any veggie as such. Do browse through my Blog for more dishes and enjoy.
** Here is my simple recipe for a very delicious “Atta- Bajra- Mooli- Moringa- Masala Roti (Wheat- Pearl Millet- Radish Spicy Parathas)” … a delicious spicy masala roti prepared in my own style that tastes awesome served with curds and pickle ….
** For Moringa Leaves (Mashinga Pallo/ Drumstick Leaves) : Choose fresh green tender leaves always for preparing any dishes. Pick and clean the leaves, discarding the stems as they are not edible and do not really get crushed well. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside. I have used about 1/4 cup of finely chopped moringa leaves only, you can increase it to ½ cup if need be.
** Masala to be coarsely crushed : In a mixer grinder add in 4-5 green chillies (tarni mrisanga/ hari mirchi), 1 inch pieces of ginger (alle’/adrak) cut into pieces, 2 tblsp of slightly roasted coriander seeds (kothambari/ dhania), ½ tsp of ajwain (carom seeds/ vonvo), ½ tsp of hing (asfoetida) powder, 1/2 tsp of turmeric (haldi) powder and grind them into coarse powder without adding water. The ingredients needs to be just coarsely powder and there is no need to grind it to fine powder, prepare and keep them ready aside.
** To Prepare the Dough : Add in 1 cup of wheat flour (atta/ gonva peeta), 1 cup of Bajra flour (Pear Millet Flour), salt (namak/ meeta) to taste, the ground powder, the chopped moringa leaves and mix all well to get a crumbled texture. Now add water little by little to get smooth but stiff dough. Add a tablespoon of any edible oil (tela/ tel) and further knead the dough well and lastly rub a little bit of oil all over the dough, cover with a wet cloth or tight lid and keep it aside for 20-30 minutes for the dough to settle.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/ parathas etc. This helps in releasing the gluten content in the wheat and there by not only making it more digestible on consumption but also turns the dough softer and also keeps the roti softer after cooking.
** Note : You can also add one large sized onion (kanda/ piyavu) finely chopped to the parathas. It does taste awesome, but as I prepared this on no onion- garlic- rice day I avoided the addition of the same. Again, you can add 1-2 peeled garlic (losun/ lehsun) along with the ingredients while crushing to powder. Addition of both garlic and onions add on to the taste and increase the nutrients of the parathas, so if you like do add them.
** Knead the dough once again and then divide them into equal portions, say each about the size of a small orange and keep them all ready aside. Dust them with wheat flour and roll out evenly into a thick round shaped paratha of about 8 inches in diameter with the help of a rolling pin/ lattoni in konkani. Keep the rolled parathas slightly thicker than normal roti.
** For Frying the Parathas : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then gently place the rolled paratha taking care to see that there are no creases. When it is cooked and you see small bubbles appearing on top surface, increase the heat and with the help of spatula flip it over. Spread some oil/ ghee on the surface and let fry and once again flip over and apply oil/ ghee on the other side too. Both sides of the parathas should be cooked well, the indication are brows round specks on the surface.
** Remove and keep it aside and repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner. Here I must mention that you should be careful with the heat given to the tava for frying. Do not burn the parathas, keep lowering and increasing the heat to maintain a level of even frying. The parathas when first placed on the tava should be fried on low until you see the bubbles appearing after which only they should be flipped and the heat increased and then kept constant.
** “Atta- Bajra- Mooli- Moringa- Masala Roti (Wheat- Pearl Millet- Radish Spicy Parathas)” are done and ready to be served. Always serve parathas hot from the tava whenever possible with any side dish of your choice. It always tastes the best when served hot from tava with some curds, pickle or simple potato bhaji as side dish, though you may serve with curries too. These parathas are spicy enough and do not actually need any accompaniment dish as such and also can be easily carried in lunch box as they are not messy. Being a upwas/ fasting day, I served it with curds, pickle, potato- moong sprouts upkari and chutney for extra taste and satisfaction as it was lunchtime.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be …
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