Meena's Taste Mantra

Drumstick Paratha - a great way to relish Drumsticks! Breakfast | Tiffin Box Special

Appa's Drumstick | Moringa | Murangakkai | Saijan Phalli got a special twist this Thursday - Drumstick paratha. Amma had set to make Saijan Phalli ka Bharta and felt the pulp was a bit more than that required for the vegetable preparation. Instant spin off of the pulp was in the form of this delicious Drumstick Paratha.

Simple spices and since Appa loves Murungakkai in sambar, he suggested why not incorporate a bit of Sambar Powder too instead of Red Chilli Powder.

The outcome was an amazing refreshing flavoured Paratha which is so soft that this can be a great tiffin box option too!

INGREDIENTS

1 cup Whole Wheat Flour

4 Drumstick
1 tblsp Gajar | Carrot, grated

2 Green Chilli, finely chopped
1/2 tsp Jeera | Cumin Seeds
1/2 tsp Saunf | Fennel Seeds
1/2 tsp Sambar Powder
2 tblsp Fresh Dhania | Coriander Leaves
1/2 Salt | To taste

1 tsp Til | Sesame Oil

Homemade Ghee | Clarified Butter for Paratha

Whole Wheat Flour, for dusting

METHOD

Wash Drumsticks and dry them. Cut them to 4 " pieces. Pressure cook for 1 whistle. Once cool, remove the pulp with help of spoon. Gently pulse in the mixie and keep aside the pulp.
Dry roast Jeera and Saunf.
In a mixing bowl add whole wheat flour, drumstick pulp, salt, green chilli, dry roasted jeera and saunf, grated carrot and chopped dhania. Mix well.
Knead to make a stiff dough adding water as required. Add til oil and knead for 2 minutes.
Cover and keep aside for 30 minutes.
After 30 minutes, make lemon sized equal portions of the dough. We got 7.
Take one portion and roll them between your palms to make a ball.
Flatten this ball and sprinkle some wheat flour on its surface.
Keep the roti tava on the gas on a high flame.
As the tava gets hot, simultaneously, start rolling the ball with a rolling pin into a circle of about 6 inches diameter.
Place the tava on the gas on high flame. Spread Oil | Ghee| Clarified Butter on the surface and when this gets hot, reduce the flame to medium (You may use any vegetable oil).
Place the rolled roti on the hot tava. Let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Ghee|Clarified butter on its surface. Once both the sides have got golden brown spots, the roti is done. Continue similarly for the remaining rotis.
Serve hot with any Raita | Pickle, Tomato Sauce, Podi | Chutney | Thogaiyal or Homemade Butter | Plain Curd.

We have used:

1. Aashirwaad Select Sharbati Atta

2. Tata Salt Lite

3. Til Sona Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.