Purslane leaves paratha are easy to make a nutritious flatbread that you can serve with some curd and pickle.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian, North Indian, Pakistani
Servings: 8parathas
Author: Famidha Ashraf
INGREDIENTS
2teaspoonscooking oil
1teaspooncumin seeds
1medium-sized onionfinely diced
4 to 5garlic clovesminced
½teaspoonturmeric powder
2green chilliesfinely chopped
2cupspurslane leavesrinsed and drained
½teaspoonchaat masalaoptional
2cupswhole wheat flour
salt to taste
water(for dough)
ghee
INSTRUCTIONS
Heat oil in a shallow pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions, grated garlic, and green chillies and fry until the garlic starts to brown and the onions become golden.
2 teaspoons cooking oil, 1 teaspoon cumin seeds, 1 medium-sized onion, 4 to 5 garlic cloves, 2 green chillies
Add turmeric powder and sauté for a few seconds. Add the kulfa (purslane) leaves along with the chaat masala. Add salt only after tasting, as the chaat masala has salt. Saute and cook the leaves over medium flame until wilted and with reduced moisture.
½ teaspoon turmeric powder, 2 cups purslane leaves, ½ teaspoon chaat masala
Switch off and transfer the mixture to a bowl and set aside to cool completely.
Once cooled, add them to the bowl of whole wheat flour and start rubbing the mixture together between your palms.
2 cups whole wheat flour, salt to taste
Start adding a little water at a time to bring the dough together and knead to a slightly sticky dough. You can grease your hands with oil while kneading or use more flour if it gets too sticky.
water
Divide the dough into equal-sized balls and keep them covered all time.
Heat a tawa and roll out each dough ball into a flat paratha. Place it on the hot tawa and cook both sides with ghee or butter. Serve hot with curd and pickles.