Purslane Leaves Flatbread | Kulfa Paratha
Purslane leaves paratha are easy to make a nutritious flatbread that you can serve with some curd and pickle.
Servings: 8 parathas
Calories: 145.42kcal
Ingredients
- 2 teaspoons cooking oil
- 1 teaspoon cumin seeds
- 1 medium onion finely diced
- 4 to 5 garlic cloves minced
- ½ teaspoon turmeric powder
- 2 green chillies finely chopped
- 2 cups purslane leaves rinsed and drained
- ½ teaspoon chaat masala optional
- 2 cups whole 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 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.ghee
Nutrition
Serving: 1paratha | Calories: 145.42kcal | Carbohydrates: 26.87g | Protein: 3.79g | Fat: 3.55g
