By Devi Poojari
July 15, 2024
When fresh methi leaves are not in season, compensate for the nutritional value these greens provide by replacing them with drumstick leaves or moringa. Not only does it boost the health quotient of your spiced flatbread, but also contributes immense flavour to an otherwise basic recipe.
1 bunch moringa leaves, chopped 1 cup whole wheat flour 1 pinch asafoetida 1 teaspoon carrom seeds 1 teaspoon turmeric powder 1 teaspoon sesame seeds 1 teaspoon red chilli powder ½ teaspoon garam masala 1 tablespoon hot oil ½ tablespoon coriander powder 1 teaspoon sugar Salt, to taste Water, for kneading
Combine the flour, spices and moringa leaves in a large bowl and mix well to combine.
Add in the salt, sugar and hot oil while mixing before gradually adding the water to make a soft dough.
Rest for 15-20 minutes before you divide the dough into equal portions.
Roll out into flat discs and cook on each side for 2-3 minutes over medium-high heat.
Enjoy as it is or with some pickle, curd, sabzi or dal.