Why you’ll love this

Nutritious stuffed-style parathas (or plain rolled) flavored with moringa — an easy way to add greens to everyday meals while keeping familiar taste and texture. Quick to prepare and family-friendly.

Ingredients

• Whole wheat flour – 2 cups (≈250g)
• Moringa powder – 2 tbsp (15–20g)
• Carom seeds (ajwain) – 1 tsp (≈3g)
• Turmeric powder – ½ tsp (≈2g)
• Salt – 1 tsp (≈5g)
• Oil (for dough) – 2 tsp (10ml)
• Ghee/oil for cooking – 3 tbsp (45ml)
• Water – ~½ cup (120ml), adjust as needed

Step-by-step

1. Step 1 — Mix dry ingredients (≈5 mins): In a mixing bowl, combine whole wheat flour, moringa powder, carom seeds, turmeric, and salt. Mix thoroughly so the moringa and spices are evenly distributed.
2. Step 2 — Knead the dough (5–7 mins): Add 2 teaspoons of oil and begin mixing. Slowly add water, a little at a time, and knead until you get a soft, smooth dough. Knead for about 5–7 minutes. Cover the dough with a damp cloth and let it rest for 10 minutes.
3. Step 3 — Roll parathas (≈10 mins): Divide the rested dough into 6 equal portions. Roll each portion into a ball, dust with dry flour and roll out into a 6-inch disc using a rolling pin.
4. Step 4 — Cook parathas (≈15 mins): Heat a tawa or skillet over medium-high heat. Place one rolled paratha on the hot tawa. Cook for 30–40 seconds until small bubbles appear, flip, apply a little ghee or oil, and cook until brown spots appear. Flip again and cook the other side. Repeat for remaining parathas. Serve hot with curd, pickle, or vegetable curry.

Pro tips

• Adjust moringa amount to taste — 2 tbsp gives a green hue and mild flavour; reduce if you prefer subtler taste.
• If dough feels sticky, dust with a little flour while rolling. If too dry, add a teaspoon of water and knead briefly.
• Cook on medium-high heat for crisp, golden layers. Press gently with a spatula while cooking to help puffing.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 7 g
• Carbs: 45 g
• Fat: 12 g

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