Drumstick Leaves Paratha recipe are extremely easy to make, super delicious, not to forget healthy ones made from drumstick/moringa leaves, a few spices, and whole wheat flour. This is a protein-rich paratha and is especially great for kids. You can put this in their lunch box as well.
Drumstick leaves or moringa greens ('Nugeekayi soppu' in Kannada) are a significant source of beta-carotene, Vitamin C, protein, iron, and Potassium. It's widely used in the dal and curries. Other drumstick leaves recipes I make are moringa rice, panniyaram (paddu), uttapams, akki rotti (thalipet), Moringa Makhana, Moringa raita, and off-course sambar.
Also check my Kids Lunch Box Series Posts
Drumstick Leaves Chapati + Aloo Gobi + Mixed Nuts
Moringa Paratha Ingredients
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Moringa (Drumstick Leaves): Choose tender and fresh drumstick leaves. You can also increase the quantity of moringa leaves in this paratha. It's available in Indian grocery stores.
- Spices: I used ajwain (carrom) seeds, red chili powder, turmeric, and garam masala powder.
- Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to Make Drumstick/Moringa Leaves Paratha
Pluck the drumstick leaves and measure about 1 cup. Take a large vessel filled with water. Soak drumstick leaves in the water for 10-15 minutes.
So all the dirt will settle down at the bottom, and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the drumstick leaves yield ½ cup.
In a bowl add finely chopped drumstick/moringa leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the drumstick leaves is enough to make the dough.
Make balls from the dough. I was able to get 6 balls.
Roll the parathas semi-thick/ thin by dusting them with some dry flour.
Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
Serve Drumstick/Moringa leaves paratha or chapati with curd, pickle, raita, ketchup, or any gravy of your choice.
More Moringa Recipes
More Paratha Recipes
- Makhana(Lotus Seed) Paratha
- Lauki(Bottle Gourd) Paratha
- Chole Paratha
- Zucchini Carrot Paratha
- Ajwain Paratha
- Methi Paratha
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Drumstick Leaves Paratha
Ingredients
- 1 cup whole wheat or multigrain flour
- ½ cup drumstick leaves tightly packed
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala (optional)
- salt to taste
- 2 tablespoon oil or ghee to (cook parathas)
- water to knead dough
Instructions
- Pluck the drumstick leaves and measure about 1 cup. Take a large vessel filled with water. Soak drumstick leaves in the water for 10-15 minutes.So all the dirt will settle down at the bottom, and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the drumstick leaves yields ½ cup.
- In a bowl add finely chopped drumstick/moringa leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
- Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the drumstick leaves is enough to make the dough.
- Make balls from the dough. I was able to get 6 balls.
- Roll the parathas semi-thick/ thin by dusting some dry flour.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Drumstick/Moringa leaves paratha or chapati with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Nutrition
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Mamta says
Like methi parantha, tasty
bhavana says
Thank you Mamta for your feedback 🙂