Drumstick leaves (Murungai keerai) is an excellent source of protein leaf vegetables. We love this keerai and the poriyal is the delicious dish for rice varieties. I used to make Methi (Fenugreek leaves Paratha) and this time for a change I tried with Drumstick leaves. Its very rare here to get this keerai and me and my friend Hema got this in market last week. I just bought and stored it :-) These leaves are rich in Vitamin A & B. Try to have this keerai atleast weekly once. Lets go for making Drumstick leaves paratha :-)
INGREDIENTS:
Wheat flour - 1 cup
Drumstick leaves - 1/2 cup (finely chopped)
Oil - 2 tsp
Salt - as needed
Water - as needed
HOW TO MAKE:
In a bowl add wheat flour, chopped drumstick leaves and salt. Mix well. Then add water little by little in between add 2 tsp of oil. Mix well and make a fine dough. Wrap with cling wrap or in wet cloth. Keep it in fridge for 30 mins. If keeping for longer time then make sure to bring it back to room temperature before using the dough.
Keep out for 10 to 15 mins then make a small balls out of the dough. Start to make parathas / chappathis. Take 2 to 3 tsp of wheat flour in a plate to dust the balls and this will prevent the ball from sticking to the rolling pin. Roll the ball approximately 5 to 6 circle of uniform thickness. While rolling the chappathi dust it in the flour lightly to avoid sticks to the rolling place.
Heat tava and place the paratha in the hot surface. Let it get cook in one side and small bubbles will come and that will make it brown in color. Turn the other side of the paratha to get cook evenly.
Keep the paratha in the hot pack or in Alumium foli to stay fresh.
TIPS:
Try to add all varieties of keerai to make it healthy.
Add even a cup of keerai, and add water little by little to make a fine and soft dough.
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