Nasturtium Paratha
This nutritious, flaky, and delicious paratha made with whole wheat, pairs beautifully with dals, raitas, chutneys, and pickles for any meal.
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Servings: 6 Paratha
Ingredients
- 1½ cups Whole wheat flour
- ½ tsp Salt
- ½ cup Water
- ½ tsp Cumin
- ¾ tsp Ginger finely chopped
- ¾ tsp Garlic Finely chopped
- 1 cup Nastritium leaves firmly packed
- ¼ tsp Turmeric
- 2-3 tbsp Ghee/oil
- 1 tbsp olive oil
Instructions
- Add the whole wheat flour, salt, ginger, garlic, chopped nasturtium leaves, cumin, turmeric, and oil. Slowly add water and knead to a smooth dough. Cover and rest for 10-15 minutes.
- Divide the dough into six portions.
- Take each portion, roll out to a 7-in disc dusting with flour as necessary.
- Brush it with a little mnelted ghee and roll it into a log. Slightly expend and roll into a coil. Then roll into a 7-in circular disc dusting with flour as needed. Repeat with the remaining dough portions.
- Heat a cast iron pan. Place the paratha and cooked for a minute. Brush with ghee, flip and cook for 30-40 seconds. Brush with ghee and remove from the pan. Cook the rest of the parathas.
- Serve nasturtium parathas hot/warm, or at room temperature with dal or pickle.