“Moringa Leaves (Mashinga Pallo/ Drumstick Leaves/ Nugge Soppu) Roti/ Chapathi” … here is a simple, yet delicious and nutritious medium spiced roti/ chapathi that can be relished as it is with potato bhaji, curds and pickle or with any curry (veg or non.veg) of your choice … Yummilicious …
** I have posted many paratha recipes before so will curtail writing more on the subject as by now all over the world almost everybody know about these delicious spiced flat breads. I have already shared a few variations of Moringa ie Drumstick leaves parathas with combo of different flours. About Moringa Leaves (Mashinga Pallo/ Drumstick Leaves/ Nugge Soppu) leaves too, I have already written before, so you may refer them in the links provided at the bottom of this recipe if need be. I have kept it simple with plain wheat flour/ atta so thought of sharing the same too. I have spiced it medium as I was to serve it with spicy curry, you can increase the spice level if you wish to serve with simple bhaji, curds or pickle as it taste great with them too or as is your choice.
** Here is my recipe for “Moringa Leaves (Mashinga Pallo/ Drumstick Leaves/ Nugge Soppu) Roti/ Chapathi” … My Style ....
** 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 ¾ to 1 cup of finely chopped moringa leaves.
** To Grind : Add 4-5 green chillies (tarni mrisanga/ hari mirchi), ½ tsp of ajwain (carom seeds/ vonvo), ½ tsp of hing (asfoetida) powder, ½ tsp of turmeric (haldi) powder and grind into coarse powder (we do not need to grind it to fine powder) in grinder without adding in any water.
** To Prepare the Dough : Add in 2 cups of wheat flour (atta/ gonva peeta), 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 and tight lid and keep it aside for 20-30 minutes for the dough to settle down.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/ chapathi 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.
** Knead the dough once again and divide 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 roti/ chapathi of about 8 inches in diameter with the help of a rolling pin/ lattoni in konkani. Keep the rolled roti/ chapathi slightly thicker than normal roti for these type of roti's.
** For Frying the roti/ chapathi : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then gently place the rolled roti/ chapathi 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. See to it that, both sides of the roti/ chapathi 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 roti/ chapathi 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 roti/ chapathi, keep lowering and increasing the heat to maintain a level of even frying. The roti/ chapathi when first placed on the tava should be fried on low till you see the bubbles appearing after which only they should be flipped and the heat increased and then the heat kept constant.
** Moringa Leaves (Mashinga Pallo/ Drumstick Leaves/ Nugge Soppu) Roti/ Chapathi” are done and ready to be served. Always serve roti/ chapathi/ parathas hot from the tava whenever possible with any side dish of your choice. These roti's are spicy enough and do not actually need any accompaniment dish as such, they taste great with curds, pickle or simple potato bhaji as side dish, though you may serve with curries too. They also can be easily carried in lunch box as they are not messy.
** I had not made the roti spicy as I was to serve it with a “Soya Chunks- Capsicum Malvani Masala”, a spicy side dish curry and it was a hit combo in my home, just loved it. Somehow I always love to have roti with spicy curry dishes that any rice items, though I do prepare those too, this time it was a new curry tried on my own intuition of concoction which turned out excellent, which is posted next to this one in the blog, do check out and try out the combo, you family is sure to love it, so will children.
** 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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